Brisket Poutine * Recipe

Season and sear

Pat the brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder and onion powder. Rub the seasoning evenly over the brisket. Heat 2 tablespoons vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat until shimmering. Sear the brisket on all sides until deeply browned, 4–5 minutes per side. Remove brisket and set aside.

Sauté aromatics

Reduce heat to medium. Add sliced onion, chopped carrot and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze and braise

Pour in the red wine (if using) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 3 minutes. Return the brisket to the pot. Add beef stock, Worcestershire sauce, brown sugar, bay leaf and thyme. The liquid should come about halfway up the brisket; add more stock or water if necessary. Bring to a gentle simmer, cover with a lid, and transfer to a preheated oven at 300°F (150°C). Braise until fork-tender, about 3 to 3 1/2 hours.

Rest and shred

Remove the brisket from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. Reserve braising liquid. Using two forks, shred or slice the brisket into bite-sized pieces, discarding any excess fat and the bay leaf and thyme stems.

While the brisket rests, skim any fat from the surface of the reserved braising liquid. Strain the liquid into a saucepan and bring to a simmer over medium heat. Mix cornstarch with cold water to form a smooth slurry, then whisk it into the simmering liquid to thicken. Cook, whisking, until sauce coats the back of a spoon, 2–4 minutes. Taste and adjust seasoning with salt and pepper as needed. Keep warm.

Prepare fries (two-step fry recommended)

Rinse the cut potatoes under cold water until water runs clear, then pat dry thoroughly. Heat vegetable oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes in batches until just tender but pale, about 4–6 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the potatoes a second time in batches until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with sea salt.

Assemble poutine

Divide fries among 4 plates or one large platter for family-style. Scatter cheese curds evenly over the hot fries. Spoon hot brisket pieces over the top. Ladle generous amounts of the hot braising gravy over the brisket and cheese so the curds begin to soften but not fully melt. Sprinkle chopped parsley if using and serve immediately so fries remain crisp and cheese stays slightly gooey.