Crispy Poutine with Slow-Braised Beef Gravy

Method

1. Preheat oven to 220°C (425°F).
2. Cut potatoes into 1cm thick fries, soak in cold water for 30 minutes, then pat dry.
3. Toss fries with oil, spread on baking sheet, and bake for 25-30 minutes until golden and crispy.
4. In a large pot, brown beef short ribs over medium heat. Remove and set aside.
5. In the same pot, sauté onion, carrots, and celery until softened. Add tomato paste and cook for 2 minutes.
6. Stir in red wine, beef broth, and reserved beef short ribs. Bring to a boil, then reduce heat and simmer for 2 hours.
7. Strain the gravy, discarding solids. In a saucepan, combine gravy and flour, cooking over medium heat until thickened.
8. Add butter and cheese to gravy, stirring until cheese is melted and mixture is smooth.
9. Pour gravy over fries, top with additional cheese curds, and serve immediately.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.