Chipotle Cheddar and Brisket Poutine
Chipotle Cheddar and Brisket Poutine is a hearty appetizer of homemade deep fried French fries, topped with cheese curds and chipotle cheddar cheese pieces which are melted by piping hot, chili spiced gravy.
The Equipment You’ll Need
- Two Dutch Ovens- One is for braising your brisket, and the other one is for frying the potatoes. If you don’t have Dutch ovens, two large pots can be used.
- A Deep Fry Thermometer- I would not attempt to make my own fries without this.
The Ingredients You’ll Need for Chipotle Cheddar and Brisket Poutine
- Brisket- You’ll need a two pound brisket for this recipe.
- Tomato Sauce- Use a plain, canned tomato sauce. I used Hunt’s.
- Bacon- I like the Niman Ranch brand.
- Potatoes- You’ll need Idaho russet potatoes for this recipe.
- Cheese Curds- You can find this in the gourmet cheese section of your market.
- Chipotle Cheddar cheese- This is a spicy cheddar with the chipotle chilis right in there.
How I Made my Poutine
- I started the recipe by browning my brisket all over in the oil. I was careful not to burn the brisket, but also to get it nice and brown.
- I put the brisket in the oven and then went out to buy bacon and wine. I added them to the pot as soon as I got home. Our upstairs fridge at stopped cooling the night before, so I had thrown out my bacon. And, I was out of wine.
- After the brisket was done, I strained the gravy to make it smooth, and then thinned it out with some chicken stock.
- For the fries, I made sure to soak them for at least an hour. I put them in the water before I went on my wine and bacon run.
- When I made the fries, I made sure the oil heated up to the proper temperature, before I added a new batch of fries.
- Finally, I heated up the gravy so it was really hot. That way it melted the cheeses.
My Chipotle Cheddar and Brisket Poutine is a decadent treat, but once you make it, you won’t be able to stop thinking about making it again.
Chipotle Cheddar and Brisket Poutine
French Fries topped with a spicy beef gravy, braised brisket, cheese curds, and chipotle cheddar cheese.
Equipment
- deep frying thermometer
Ingredients
- 2 lbs. beef brisket
- ½ tsp. each kosher salt, black pepper, onion and garlic powders
- 1 tsp. each chili powder and paprika
- 1 tbsp. olive oil
- 6 cloves minced garlic
- 3 medium chopped onions
- 1 cup tomato sauce
- 2 bay leaves
- 2 slices chopped bacon
- 2 tbsp. brown sugar
- ½ cup red wine
- 1 tbsp. Dijon mustard
- 1 cup chicken stock
- 2 large russet potatoes
- 2 cups vegetable oil
- ½ cup cheese curds
- ½ cup diced chipotle cheddar cheese
- ¼ cup sliced scallions
Instructions
- Begin by preparing the brisket. Preheat the oven to 325 degrees. Mix together the salt, pepper, chili powder, paprika, onion powder, and garlic powder.
- Dry the brisket well and sprinkle it all over with the spices.
- On medium high heat, heat the oil in the Dutch oven and sear the brisket on all sides.
- Then, add the garlic, onions, bacon, bay leaves, mustard, tomato sauce, red wine, and brown sugar. Cover and bake the pot for three hours.
- About an hour and a half before the brisket is done, peel the potatoes , and cut them into half inch thick batons. Soak them in a large bowl of cold water.
- About a half hour before the brisket is done, drain and dry off the potatoes.
- In a Dutch oven, heat one inch of the vegetable oil, using a deep fry thermometer to 325 degrees. Fry a handful of potatoes, just until they start to brown. Drain them on a wire rack, and when the oil heats back up to 325 degrees, fry the rest of the potatoes, in four or five batches.
- Heat the oil to 375 degrees, and then refry all the potatoes until they're golden brown, one handful at a time. Drain each batch on a wire rack, and sprinkle with salt right away.
- Meanwhile, remove the brisket from the pot, and push the gravy through a strainer. If the strained gravy is too thick, you can whisk in some chicken stock to thin it out. Reheat the gravy so it's very hot.
- Top the fries with some chopped brisket, the cheeses, and piping hot gravy. Sprinkle with scallions.
Tried this recipe?Let us know how it was!
