Poutine with Slow-Braised Beef Gravy

Method

1. Peel and cut potatoes into 1 cm thick fries
2. Soak in cold water for 30 minutes, then drain and pat dry
3. Heat oil to 175°C (350°F) and fry potatoes in batches until golden brown
4. In a large pot, melt butter and sauté onion and garlic until translucent
5. Add beef short ribs and sear on all sides
6. Pour in beef broth and bring to a simmer
7. Cover and cook for 2.5 hours, stirring occasionally
8. Strain gravy and return to pot
9. Sprinkle cheese curds over hot fries and pour gravy on top
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.