Crispy Poutine with Slow-Braised 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 until well-seared.
5. Add beef broth, cover, and simmer gently for 2.5-3 hours until meat is tender and broth is deeply flavored.
6. Strain the broth, return to pot, and whisk in flour to create a thickened gravy base.
7. Stir in butter and cheese until melted and smooth.
8. Pour gravy over fries, top with additional cheese curds, and serve immediately.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.