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chipotle cheddar and brisket poutine

Chipotle Cheddar and Brisket Poutine

French Fries topped with a spicy beef gravy, braised brisket, cheese curds, and chipotle cheddar cheese.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 4 hours
Course Appetizer
Cuisine Canadian
Servings 4

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.
Keyword brisket, cheddar, chipotle, poutine
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