Equipment
Ingredients
Oxtail Gravy Base
- 1000 g beef oxtail, pieces
- 30 ml vegetable oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 garlic cloves, smashed
- 250 ml red wine
- 1500 ml beef stock
- 4 fresh thyme
- 2 bay leaves
Gravy Roux & Finish
- 45 g unsalted butter
- 45 g all-purpose flour
- black pepper
- 5 ml apple cider vinegar
Steak
- 2 ribeye steaks
- kosher salt
- 15 ml vegetable oil
- 30 g butter
- 2 garlic cloves
- 1 fresh rosemary
Fries & Assembly
- 1200 g russet potatoes, peeled and cut into batons
- 2000 ml frying oil
- 350 g white cheddar cheese curds, room temperature
- 10 g chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1963 kcal
- Protein
- 162 g
- Carbohydrates
- 84 g
- Fat
- 104 g
- Fiber
- 6 g
- Sugar
- 11 g
- Sodium
- 4884 mg
- Saturated Fat
- 48 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 115 mg
- Potassium
- 3945 mg
- Calcium
- 798 mg
- Iron
- 13.2 mg
- Magnesium
- 310 mg
- Phosphorus
- 1013 mg
- Zinc
- 18.6 mg
- Vitamin A
- 591 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.15 mg
- Niacin
- 3.7 mg
- Folate
- 63 mcg
- Water
- 473 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat oxtail dry and season heavily with salt. Heat oil in a Dutch oven over high heat. Sear oxtail on all sides until deeply browned. Remove meat and set aside.
Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened and browned. Add smashed garlic and cook for 1 minute until fragrant.
Deglaze with red wine, scraping up fond (browned bits) from the bottom. Simmer until reduced by half. Return oxtail to the pot, add beef stock, thyme, and bay leaves. Bring to a boil, then cover and simmer on low until meat is falling off the bone.
While oxtail braises, rinse cut potato batons in cold water until water runs clear. Soak in cold water for at least 1 hour to remove excess starch. Drain and pat completely dry with paper towels.
Heat frying oil to 130°C (265°F). Blanch potatoes in batches for about 6-8 minutes until soft but not browned. Remove and drain on a wire rack. Let cool completely.
When oxtail is tender, remove meat from pot. Strain the liquid into a bowl, discarding solids. Shred the meat, discarding bones and excess fat. Skim fat from the strained liquid.
In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes to make a roux. Slowly whisk in the strained braising liquid. Simmer until thickened to a gravy consistency. Stir in the shredded oxtail meat. Keep warm.
Season steaks with salt. Heat a cast iron skillet over high heat with oil until smoking. Sear steaks for 3-4 minutes per side. In the last minute, add butter, garlic, and rosemary; baste the steaks continually. Aim for 52°C (125°F) internal for medium-rare.
Remove steaks and let rest for 10 minutes. While steaks rest, increase fryer oil temperature to 190°C (375°F). Fry the blanched potatoes a second time until golden brown and crispy (approx 3-4 minutes). Toss immediately with salt.
Slice the steaks against the grain. Assemble dishes: Pile hot fries into bowls, top immediately with room-temperature cheese curds, ladle boiling hot oxtail gravy over the curds (to soften them), and arrange steak slices on top. Garnish with chives.
Chef's Notes
- Temperature Contrast: The secret to a great poutine is the heat of the gravy melting the outside of the cold/room-temp curds while the center stays firm and squeaky.
- Browning: Do not rush the searing of the oxtail. That deep brown crust provides the foundational umami flavor for the entire gravy.
- Double Fry: The two-stage frying process is non-negotiable. The first low-temp fry cooks the inside; the second high-temp fry creates the glass-like crust.
- Oxtail Texture: Oxtail is rich in collagen. As it braises, this converts to gelatin, giving the gravy a luxurious, sticky mouthfeel that stock alone cannot achieve.
- Cheese Curds: If you cannot find fresh cheese curds, tear chunks of mozzarella, but know it won't be authentic. Never use grated cheese—it melts too quickly into a greasy mess.
Storage
Refrigerator: 3 days — Store components (fries, gravy, steak) separately to prevent sogginess.
Freezer: 3 months — Gravy freezes excellently. Do not freeze fries or assembled dish.
Reheating: Reheat gravy on stove. Reheat steak gently in low oven. Re-fry or air fry potatoes to crisp.
Troubleshooting
Fries are soggy or limp
Cause: Oil temperature dropped too much or potatoes were not dried properly before frying
Fix: Refry at 200°C for 1-2 minutes, but watch closely to prevent burning
Prevention: Fry in small batches to maintain temp; ensure potatoes are bone-dry before the first fry
Gravy is too thin
Cause: Too much liquid or insufficient roux
Fix: Make a slurry of cornstarch and cold water, whisk into boiling gravy until thickened
Prevention: Measure liquid ratio carefully; reduce liquid longer before adding roux
Cultural Context
Poutine originated in rural Quebec, Canada, in the 1950s. While initially a humble truck-stop snack, it has evolved into a culinary icon. This version elevates the dish by incorporating the French technique of braising oxtail, marrying the rustic comfort of the original with the sophistication of a steakhouse dinner.
