Classic Poutine
Classic Poutine
Ingredients
For the Beef Broth/Stock
- 2 pounds beef marrow bones, cut into pieces
- 2 tablespoons tomato paste
- 1 yellow onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, peeled
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 teaspoon whole peppercorns
- 6 cups water, or as needed to cover
For the Fries
- 3 Russet potatoes, large
- 2 cups ice cubes
- 8 cups cold water, or as needed to cover
- 1 teaspoon baking soda
- 6 cups vegetable oil, for frying
For the Gravy
- 1 shallot, finely minced
- 3 garlic cloves, finely minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups beef broth, from Part 1
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Assembly and Garnish
- 1 1/2 cups cheese curds
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the beef marrow bones, cut into pieces, onto a baking sheet. Brush generously with tomato paste.
⏱️ 5 min•🌡️ 400
- 2
Roast the bones in the preheated oven for 30-40 minutes, or until deeply browned and caramelized.
⏱️ 40 min•🌡️ 400
- 3
Transfer the roasted bones to the inner pot of a pressure cooker. Add the roughly chopped onion, carrots, celery, peeled garlic cloves, bay leaf, fresh thyme sprigs, and whole peppercorns to the pot.
⏱️ 10 min
- 4
Pour 6 cups of water into the pot, ensuring all ingredients are well covered. Secure the lid on the pressure cooker and cook on high pressure for 60 minutes. Allow for natural pressure release for 15 minutes, then quick release any remaining pressure.
⏱️ 75 min
- 5
Carefully open the lid. Strain the broth through a fine-mesh sieve into a heatproof measuring cup or container, separating the liquid from the cooked solids. Discard the solids. Set aside 3 cups of broth for the gravy; the remaining broth can be saved for other uses.
⏱️ 10 min
- 6
While the broth is cooking, prepare the fries. Slice the Russet potatoes lengthwise, then cut them into uniform fry shapes (julienne).
⏱️ 10 min
- 7
Place the cut fries into a large bowl. Add ice cubes and cold water to cover the fries. Agitate the fries in the water for 15 minutes to wash off excess starch. Drain thoroughly.
⏱️ 15 min
- 8
Bring a large pot of water to a rolling boil. Add 1 teaspoon of baking soda to the boiling water. Add the drained fries to the boiling water and boil for 5-7 minutes, or until they are par-cooked and slightly tender.
⏱️ 10 min•🌡️ 212
- 9
Remove the par-cooked fries from the boiling water using a spider or slotted spoon and spread them out on a wire rack set over a baking sheet to dry for at least 30 minutes.
⏱️ 30 min
- 10
While the fries are drying, prepare the gravy. Peel and finely mince the shallot and 3 cloves of garlic.
⏱️ 5 min
- 11
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the minced shallots and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 12
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min
- 13
Sprinkle 3 tablespoons of all-purpose flour into the pan. Stir continuously to create a roux, cooking for 2-3 minutes until it turns a light golden brown.
⏱️ 3 min
- 14
Gradually whisk in the 3 cups of prepared beef broth, adding a little at a time and whisking constantly to ensure the gravy thickens smoothly without lumps.
⏱️ 5 min
- 15
Add 1/2 teaspoon of Worcestershire sauce. Season the gravy with salt and black pepper to taste. Continue to simmer the gravy, stirring occasionally, until it reaches the desired thickness and consistency, about 5-7 minutes.
⏱️ 7 min
- 16
Heat 6 cups of vegetable oil in a deep pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 17
Once the oil is hot, fry the par-cooked fries in batches for 5-7 minutes per batch, or until they are deeply golden brown and crispy. Do not overcrowd the pot.
⏱️ 15 min•🌡️ 350
- 18
Remove the finished fries from the hot oil using a spider or slotted spoon and place them on a clean wire rack set over a baking sheet to drain excess oil. Lightly season with salt immediately.
⏱️ 5 min
- 19
To assemble, place a generous portion of the hot, crispy fries into a serving bowl. Scatter about half of the cheese curds over the fries.
⏱️ 1 min
- 20
Ladle a generous amount of hot gravy over the fries and cheese curds. Add the remaining cheese curds on top.
⏱️ 1 min
- 21
Grate fresh Parmesan cheese over the poutine and garnish with chopped fresh parsley. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Poutine
For the Beef Broth/Stock
- 2 pounds beef marrow bones, cut into pieces
- 2 tablespoons tomato paste
- 1 yellow onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, peeled
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 teaspoon whole peppercorns
- 6 cups water, or as needed to cover
For the Fries
- 3 Russet potatoes, large
- 2 cups ice cubes
- 8 cups cold water, or as needed to cover
- 1 teaspoon baking soda
- 6 cups vegetable oil, for frying
For the Gravy
- 1 shallot, finely minced
- 3 garlic cloves, finely minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups beef broth, from Part 1
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Assembly and Garnish
- 1 1/2 cups cheese curds
- 1/4 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Place the beef marrow bones, cut into pieces, onto a baking sheet. Brush generously with tomato paste.
⏱️ 5 min•🌡️ 400 - 2
Roast the bones in the preheated oven for 30-40 minutes, or until deeply browned and caramelized.
⏱️ 40 min•🌡️ 400 - 3
Transfer the roasted bones to the inner pot of a pressure cooker. Add the roughly chopped onion, carrots, celery, peeled garlic cloves, bay leaf, fresh thyme sprigs, and whole peppercorns to the pot.
⏱️ 10 min - 4
Pour 6 cups of water into the pot, ensuring all ingredients are well covered. Secure the lid on the pressure cooker and cook on high pressure for 60 minutes. Allow for natural pressure release for 15 minutes, then quick release any remaining pressure.
⏱️ 75 min - 5
Carefully open the lid. Strain the broth through a fine-mesh sieve into a heatproof measuring cup or container, separating the liquid from the cooked solids. Discard the solids. Set aside 3 cups of broth for the gravy; the remaining broth can be saved for other uses.
⏱️ 10 min - 6
While the broth is cooking, prepare the fries. Slice the Russet potatoes lengthwise, then cut them into uniform fry shapes (julienne).
⏱️ 10 min - 7
Place the cut fries into a large bowl. Add ice cubes and cold water to cover the fries. Agitate the fries in the water for 15 minutes to wash off excess starch. Drain thoroughly.
⏱️ 15 min - 8
Bring a large pot of water to a rolling boil. Add 1 teaspoon of baking soda to the boiling water. Add the drained fries to the boiling water and boil for 5-7 minutes, or until they are par-cooked and slightly tender.
⏱️ 10 min•🌡️ 212 - 9
Remove the par-cooked fries from the boiling water using a spider or slotted spoon and spread them out on a wire rack set over a baking sheet to dry for at least 30 minutes.
⏱️ 30 min - 10
While the fries are drying, prepare the gravy. Peel and finely mince the shallot and 3 cloves of garlic.
⏱️ 5 min - 11
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the minced shallots and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 12
Add the minced garlic to the pan and cook for 1 minute until fragrant.
⏱️ 1 min - 13
Sprinkle 3 tablespoons of all-purpose flour into the pan. Stir continuously to create a roux, cooking for 2-3 minutes until it turns a light golden brown.
⏱️ 3 min - 14
Gradually whisk in the 3 cups of prepared beef broth, adding a little at a time and whisking constantly to ensure the gravy thickens smoothly without lumps.
⏱️ 5 min - 15
Add 1/2 teaspoon of Worcestershire sauce. Season the gravy with salt and black pepper to taste. Continue to simmer the gravy, stirring occasionally, until it reaches the desired thickness and consistency, about 5-7 minutes.
⏱️ 7 min - 16
Heat 6 cups of vegetable oil in a deep pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 17
Once the oil is hot, fry the par-cooked fries in batches for 5-7 minutes per batch, or until they are deeply golden brown and crispy. Do not overcrowd the pot.
⏱️ 15 min•🌡️ 350 - 18
Remove the finished fries from the hot oil using a spider or slotted spoon and place them on a clean wire rack set over a baking sheet to drain excess oil. Lightly season with salt immediately.
⏱️ 5 min - 19
To assemble, place a generous portion of the hot, crispy fries into a serving bowl. Scatter about half of the cheese curds over the fries.
⏱️ 1 min - 20
Ladle a generous amount of hot gravy over the fries and cheese curds. Add the remaining cheese curds on top.
⏱️ 1 min - 21
Grate fresh Parmesan cheese over the poutine and garnish with chopped fresh parsley. Serve immediately and enjoy!
⏱️ 1 min