Texas-Style Poutine Recipe
Like the hamburger, the hot dog, and other classic dishes, no one is certain who exactly invented poutine — though there are plenty who lay claim to the original poutine recipe.
What is clear is that the dish emerged from the French-Canadian countryside sometime in the 1950s when a handful of greasy-spoon diners began serving french fries topped with cheese curds and brown gravy.
For decades, the dish was known largely as a late-night snack or hockey-arena fare. But chefs in Canada and around the world began elevating this modest dish to a high culinary art of its own. Its popularity lies in its hearty warmth and versatility, with chefs adding everything from lobster to foie gras.
So why not add a Texas twist to that ever-growing list of poutine recipes? The following recipe adds brisket to a traditional poutine with cheese curds and brown gravy. An oven-braised brisket will reduce the cook time and the labor, but you can create just as much taste by using leftovers from your next backyard barbecue.
Ingredients:
3-5 pounds untrimmed brisket
Salt and black pepper, to taste
4 medium russet potatoes
8 cups vegetable oil
4 tablespoons unsalted butter (or 2 tablespoons butter, 2 tablespoons brisket drippings)
¼ cup flour
1 shallot, minced
1 garlic clove, minced
4 cups beef stock
1 tablespoon ketchup
1 tablespoon apple cider vinegar
1 tablespoon Texas barbecue sauce
1/2 tablespoon Worcestershire sauce
2 cups aged white cheddar cheese curds
Method:
Rub the brisket with salt and pepper and let it come to room temperature. Set up your smoker or barbecue pit and bring the temperature to around 250 F. Smoke, fat side up, for 3 to 7 hours, depending on the size of your brisket, or until the inside is between 190 F and 200 F.
Optional: Place a pan underneath the brisket to collect the drippings.
Rough-cut the potatoes in long strips about 1/4-inch thick. Place in a bowl of cold water and refrigerate.
To prepare the gravy, add butter (or butter and brisket drippings) into a saucepan over medium-high heat. Add flour and stir until it begins to form a light roux, around 2 minutes. Stir in the shallot and garlic and cook until soft, around 2 minutes. Finally, add the beef stock, ketchup, barbecue sauce, vinegar, and Worcestershire sauce. Add salt and black pepper to taste. Bring to a boil and then reduce heat until it achieves a steady simmer. Keep stirring as the gravy thickens, then remove from the heat and keep warm.
Pour oil into a large pot or fryer and bring it to 325 F over medium heat. Drain the potatoes and dry thoroughly. Working in batches, plunge the potatoes into the oil and fry until golden-brown and crispy.
Assemble the poutine, layering the fries in serving bowls, pouring hot gravy over each serving and then topping with the cheese curds and shredded or chopped brisket. Your perfect winter dish is complete!
Find more recipes for your Texas kitchen here.
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