Brisket Poutine * Recipe

Prepare and season brisket

Pat the brisket dry with paper towels. Rub 1 tbs kosher salt and 1 tsp freshly ground black pepper evenly over all sides of the brisket. Let rest at room temperature for 20–30 minutes while you prepare other ingredients.

Sear brisket

Heat 2 tbs vegetable oil in a large heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Sear the brisket 4–5 minutes per side, until a deep brown crust forms. Transfer brisket to a plate and set aside.

Build braising base

Reduce heat to medium. Add the sliced onion (thinly sliced) to the hot pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and add liquids

Pour in 120 ml red wine (if using) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Add 750 ml beef stock, 1 tbs Worcestershire sauce, 1 tbs brown sugar, 1 tsp dried thyme and 1 bay leaf. Stir to combine.

Braise brisket

Return the seared brisket to the pot, fat side up. The liquid should come about halfway up the brisket; if not, add a little more beef stock or water. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a preheated oven at 150°C (300°F). Braise until the brisket is fork-tender, about 3 to 3 1/2 hours.

Rest and shred brisket

Carefully remove the brisket from the oven and transfer to a cutting board. Tent with foil and let rest 20 minutes. Using two forks, shred the brisket into bite-size pieces, discarding any large bits of fat. Reserve braising liquid.

Make gravy

Skim excess fat from the surface of the reserved braising liquid. Pour the liquid into a saucepan and bring to a simmer over medium heat. In a small bowl, whisk 2 tsp cornstarch with 2 tbs cold water to make a slurry. Whisk the slurry into the simmering liquid and cook until thickened to a gravy consistency (enough to coat the back of a spoon), about 2–4 minutes. Taste and adjust seasoning with remaining 1 tbs kosher salt and additional pepper if needed. Keep warm on low.

Prepare potatoes for frying

While brisket braises (or after it rests), peel (optional) and cut 1 kg russet potatoes into 1 cm (3/8 inch) sticks for fries. Rinse the cut potatoes in cold water until water runs clear to remove excess starch. Soak the fries in cold water for at least 30 minutes, or up to 4 hours in the refrigerator. Drain and dry thoroughly with kitchen towels.

Cook fries (double-fry method)

Heat neutral frying oil in a deep fryer or heavy pot to 160°C (320°F). Fry the dried potato sticks in batches for 3–4 minutes until just cooked through but not browned. Remove to a wire rack set over a tray and let cool for 10 minutes. Increase oil temperature to 190°C (375°F). Fry the par-cooked fries in batches again until golden brown and crisp, 2–3 minutes. Drain on paper towel or wire rack and immediately season with 2 tsp fine sea salt and 1 tsp freshly ground black pepper.

Assemble brisket poutine

Divide hot fries among 4 plates or shallow bowls. Scatter approximately 75 g cheese curds over each portion so they sit on top of the fries. Top with generous handfuls of shredded brisket (about 375 g brisket total, ~90–100 g per serving). Ladle hot gravy over the fries, curds, and brisket so the curds soften and the gravy coats everything.

Garnish and serve

Sprinkle chopped fresh parsley over the poutine if using. Serve immediately while fries are crisp, curds are warm and melty, and gravy is hot.