Idaho Poutine

Ingredients:

  • 1 pound Braised Beef Brisket pieces (recipe follows)
  • 2 cups Reduction Sauce (recipe follows)
  • Jo-Jo’s (recipe follows)
  • 2 cups Ballard’s Farm cheese curds
  • 2 tablespoons finely chopped parsley (optional)
  • 2 tablespoons finely chopped chives (optional)
Braised Beef Brisket and Reduction Sauce Ingredients:
(Yield: approx. 1 pound Brisket and 3 cups Reduction Sauce)
  • 2-2 ½ pounds well-marbled beef brisket
  • 4 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 onion, peeled and diced
  • 1 – 750ml bottle Idaho red wine
  • 1 quart beef stock
  • 4 thyme sprigs
  • 1 parsley sprig
  • 1 tablespoon + ½ cup oil
  • ½ cup flour
  • salt and pepper to taste
JoJo’s Ingredients:
  • 3 large Idaho® Russet potatoes (14-16 ounces each), steamed whole until tender
  • 1 cup flour
  • ½ cup cornstarch
  • 2 tablespoons Herbs de Provence
  • 2 tablespoons kosher salt
  • 1 tablespoons ground black pepper
  • oil for deep frying

Directions:

Braised Beef Brisket Directions:
  1. Preheat oven to 350°F. Generously season the beef brisket with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the brisket and sear until dark brown on both sides. Transfer brisket to a large braising pot. Add vegetables, stock, wine, and herbs. Cover, place in the oven, and cook for 3 hours.
  2. When the brisket has cooked for 3 hours, remove from oven and check for tenderness. The meat should shred easily. Remove brisket and cover with foil. Set aside.
Reduction Sauce Directions:
  1. Strain the braising liquid and discard the vegetables and herbs. Pour the liquid back into the braising pot and skim any fat. Bring the liquid to a simmer and reduce by ¼ .
  2. Meanwhile, make a roux. Combine remaining ½ cup oil and ½ cup flour in a small pot. Whisk together over medium heat for 10-15 minutes, until mixture is light brown.
  3. Add the roux to the reduced braising liquid, whisking to combine. Bring to a simmer, stirring occasionally. Sauce will thicken. Season with salt and pepper.
  4. Cut/shred the brisket into medium size pieces and add to the sauce. Keep warm.
JoJo’s Directions:
  1. Heat fry oil to 350°F. Mix the flour, cornstarch, Herbs de Provence, salt and pepper together.
  2. Cut the steamed potatoes into 1/8” strips lengthwise. Dredge the potatoes in the flour mixture.
  3. Fry the potatoes for 2-3 minutes until golden and crispy.
Assemble:
  1. Place the potatoes onto a large platter. Top with the reserved brisket pieces and about 2 cups of the reduction sauce. Add the cheese curds and the chopped herbs. Serve immediately.
Print Recipe

Yield: 4 servings

Source:
Dustan Bristol
Brick 29
Nampa, ID

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