Name: Braised Beef Gravy Fries with Cheese Curds
Total time: 180 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1.5 kg russet potatoes; 2 tbsp vegetable oil; 1 kg beef short ribs; 1 onion, chopped; 2 cloves garlic, minced; 1 cup red wine; 1 cup beef broth; 1 tbsp tomato paste; 1/4 cup all-purpose flour; 1 cup shredded cheddar cheese; 1 tbsp butter; Salt and pepper to taste

A Canadian poutine featuring crispy fries, melted cheese curds, and a rich, slow-braised beef gravy for deeper flavor.

Method

Preheat oven to 220°C (425°F).
Cut potatoes into 1cm thick fries, soak in cold water for 30 minutes, then pat dry.
Toss fries with oil, spread on baking sheet, and bake for 25-30 minutes until golden and crispy.
In a large pot, brown beef short ribs over medium heat until seared on all sides.
Add onion and garlic, sauté until softened.
Stir in tomato paste, then add red wine and beef broth. Bring to a simmer.
Cover and simmer on low heat for 2.5-3 hours until meat is tender and sauce is rich.
Strain the gravy, then return to pot. Stir in flour to thicken, then add butter and cheese until melted and smooth.
Pour gravy over fries, top with additional cheese curds, and serve immediately.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.