Poutine

Poutine
Yummy Canadian Pub Food!
Difficulty: Easy
Prep Time: 1 hour, 20 minutes
Cooking Time: 40 minutes

I tried Poutine for the first time at a local restaurant Kraft House No 5. The following day, I had to recreate this dish at home but with a few tweaks!  Needless to say, it was the perfect dish for the Super Bowl.

Ingredients
2 Idaho baking potatoes, sliced into thick cut french fries
2 cups cheddar cheese curds
1 1/2 cups cooked & pulled (left over) short rib meat, brisket, pot roast
2 cups beef stock
2 tbsp butter
1 heaping tbsp flour
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 tsp red wine vinegar
1 clove garlic, minced
1/2 cup green onions, minced
vegetable oil for deep frying
kosher salt
pepper 

Cooking Tools
Large mixing bowl
Paper towel lined sheet pan
Kitchen towel
Deep fryer
Medium Pot

Directions
Preheat oven to 300 Degrees F.  Cut potatoes length wise into thick cut french fries, leave skin on.  Place cut fries into a mixing bowl and fill with cold water.  This process, draws out the excess starch from the potatoes. Let soak for about 1 hour and drain fries from the water.  Completely dry the fries in a kitchen towel before frying!!  Preheat oil in fryer to 350 Degrees F.  Fry potatoes in batches for approximately for 8 minutes, drain onto a paper towel lined sheet pan and sprinkle with some kosher salt.  Repeat with the rest of the cut fries. Once all the french fries are cooked, place in the warmed oven, turn off the oven just before placing fried potatoes in the oven to keep warm.  In a medium pot on medium heat, melt butter.  Whisk in flour and cook for a minute.  Add; beef stock, ketchup, Worcestershire sauce, vinegar, garlic, salt and pepper to taste.  Once sauce starts to thicken, add in the pulled beef.  Lower heat and cook for additional few minutes.  To assemble:  Place French fries into 4 serving dishes, add 1/4 cup cheese curds and pour 1/2 cup of hot beef gravy on top and garnish with minced green onion.
Serves 4