Short Rib Poutine (Part 2)
I have a few Canadian friends and they told me when they wake up, they get out of bed, shave, shower, get dressed, and eat a plate of fries with cheese curds and gravy, it's called their regular morning poutine 🤣
I also heard they're afraid of the dark 😂
Anyway...here's a long way to make a Short Rib Poutine 😆
The fries I like to rinse and soak in cold water overnight, this is the best way to make crispy fries. While those were chillin I also let the beef dry brine over night with a salt and pepper rub.
The next day...cover the bottom of a pan with some onion and garlic, set the beef on top, add stock, and let it simmer until it's fork tender, it'll take a few hours.
About halfway through cooking the beef prep the fries so they can dry before frying. Remove from the water, pat dry, and give them a shake in cornstartch w/ SPPOG then let them sit on a rack to dry out. You'll notice the cornstarch coating starting to look sorta wet instead of powdery white, that's when you know it's stuck and won't fall off when it hits the oil. Fry for 3-5 minutes until golden brown, rack them to drain off excess oil and cool a bit then fry again for another 3-5 minutes to get that extra crisp.
At some point the beef will be done so don't eat all the fries while snacking 😅 set the meat aside and strain the liquid into a small pot. Over low-medium heat whisk in some flour to thicken to your liking, salt and pepper to taste, and give it a 2nd strain to get out any chunks.
I know usually poutine is a big ol messy pile, but then the fries on the bottom can get too soggy so I put the fries around the beef, dropped some curds, then gravy, and a sprinkle of scallions & parsley for color. Dig in while it's still hot!
I left out the pics of the separate pan but I didn't forget my dogs 😆 they got some plain braised short rib over sweet potatoes and carrots with celery 😁 Happy Dog Day!
#beef #gravy #cheese #fries #foodideas
Poutine is a classic Canadian dish beloved for its comforting combination of crispy fries, cheese curds, and savory gravy. To truly elevate your poutine experience, the key is all in the preparation techniques noted in the recipe. Soaking your fries in cold water overnight removes excess starch, which helps them become extra crispy when fried. After soaking, pat them dry and coat lightly with cornstarch to create an ideal crisp coating that holds up well to the moisture of the gravy. Dry brining the short ribs overnight with salt and pepper not only seasons the meat but helps retain moisture during slow cooking. Simmering the meat on a bed of aromatic onions and garlic in stock until it’s fork-tender imparts deep flavor and yields a luscious, tender protein perfect for a hearty poutine topping. For the gravy, straining the braising liquid and whisking in flour over low heat until thickened creates a rich, smooth sauce. Double straining ensures no lumps interrupt the silky texture that binds the dish together. When assembling, placing the fries around rather than underneath the meat prevents sogginess, keeping each bite delightfully crisp with the tangy cheese curds melting just enough under the warm gravy. Adding fresh scallions and parsley adds vibrant color and a mild bite to balance the richness. This recipe showcases not only a delicious meal but a culinary process that brings careful techniques and attention to detail for outstanding results. Whether you’re a seasoned chef or a passionate home cook, mastering these steps will help you craft authentic, irresistible short rib poutine that’s perfect for any occasion.
