Poutine with Flammekueche and Gravy - Slow Braised Beef Reduction

Method

1. Peel and cut potatoes into 1 cm thick fries. Soak in cold water for 30 minutes, then drain and pat dry.
2. Heat oil in a deep fryer or large pot to 175°C (350°F). Fry potatoes in batches until golden brown. Drain on paper towels.
3. In a large pot, sear beef short ribs over medium-high heat until browned on all sides. Remove and set aside.
4. In the same pot, sauté onion, garlic, carrots, and celery until softened. Add tomato paste and cook for 2 minutes.
5. Return beef short ribs to the pot. Add beef broth, red wine, salt, and pepper. Bring to a simmer, then cover and cook for 2.5 hours until tender.
6. Strain the braising liquid and return to the pot. Simmer to reduce by half, creating a rich sauce.
7. In a skillet, cook bacon until crispy. Add caramelized onions and mushrooms, and cook until tender.
8. Pour the reduced beef sauce over the fries in a serving dish. Top with cheese curds and the flammekueche mixture.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.