The Ultimate Poutine Recipe

Name: The Ultimate Poutine Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola or vegetable oil; 2 pounds beef oxtails; 1 pound beef marrow bones; 1 pound veal bones; 1 pound chicken necks, backs, or legs; 2 medium carrots, roughly chopped; 1 stalk celery, roughly chopped; 1 large onion, quartered; 4 medium cloves garlic, smashed and peeled; 1 quart; or low-sodium broth; 3 quarts water; 3 sprigs fresh parsley; 3 sprigs fresh thyme; 2 bay leaves; 1 tablespoon whole black peppercorns; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 tablespoon rice vinegar; Kosher salt; 4 large skin-on russet potatoes (about 2 pounds), cut into 1/4-inch sticks on a; 2 quarts peanut oil; 12 ounces freshly made white cheddar cheese curds (preferably not more than 24 hours old), either store-bought or; , at room temperature and broken into bite-size pieces

Servings: persons

1 tablespoon canola or vegetable oil
2 pounds beef oxtails
1 pound beef marrow bones
1 pound veal bones
1 pound chicken necks, backs, or legs
2 medium carrots, roughly chopped
1 stalk celery, roughly chopped
1 large onion, quartered
4 medium cloves garlic, smashed and peeled
1 quart
or low-sodium broth
3 quarts water
3 sprigs fresh parsley
3 sprigs fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tablespoon rice vinegar
Kosher salt
4 large skin-on russet potatoes (about 2 pounds), cut into 1/4-inch sticks on a
2 quarts peanut oil
12 ounces freshly made white cheddar cheese curds (preferably not more than 24 hours old), either store-bought or
, at room temperature and broken into bite-size pieces

1
Heat oil in a large stock pot over high heat until shimmering. Add oxtails and cook until deeply browned, about 4 minutes per side. Transfer to a plate. Add beef and veal bones and cook until deeply browned, about 10 minutes total. Transfer to plate with oxtails. Add chicken pieces and cook until well browned, 5 to 8 minutes. Transfer to plate with oxtails and bones. Stir in carrots, onion, and garlic and cook until well browned. Stir in chicken stock, scraping up any browned bits from bottom of pot. Add water, parsley, thyme, bay leaves, peppercorns, oxtails, beef bones, chicken, and any accumulated juices from plate. Bring stock to a simmer, then reduce heat to low and cook at a bare simmer for 3 hours. Pour stock through a fine mesh strainer into a large bowl. Remove fat from stock by skimming with a ladle, using a fat separator, or placing stock in refrigerator until chilled, then discarding hardened fat from the surface.
2
Melt butter in medium saucepan over medium-high heat until foaming. Whisk in flour and cook, stirring constantly, until golden blonde, about 2 minutes. Gradually whisk in 3 cups of stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 2 cups, 10 to 15 minutes. Remove from heat, stir in vinegar, and season with salt.
3
Place potatoes in a large bowl and cover completely with cold water. Let soak for at least 1 hour, or, alternatively, drain water and rinse again, changing water until it runs completely clear. Drain potatoes and dry thoroughly with paper towels.
4
Heat oil in a large Dutch oven or wok to 350u00b0F. Working in batches, add potatoes and cook, stirring and turning frequently until pale blonde, about 5 minutes. Transfer potatoes to a paper towel-lined baking sheet. (For crispiest fries, see note about adding a freezing step.)
5
Heat oil to 425u00b0F. Add potatoes and cook, stirring and turning frequently, until deep golden brown, about 3 minutes. Transfer to paper towel-lined bowl and season with salt to taste.
6
Reheat gravy over high heat until hot. Place fries in a shallow bowl or dish, top generously with cheese curds, and ladle on gravy. Serve immediately.

2059

kcal

Calories

130

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 tablespoon canola or vegetable oil, 2 pounds beef oxtails, 1 pound beef marrow bones, 1 pound veal bones, and more.

Yes, The Ultimate Poutine Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!