[{"_1":2,"_103":-5,"_104":-5},"loaderData",{"_3":4,"_102":-5},"routes/search._index",{"_5":6,"_101":39},"posts",[7,70],{"_8":9,"_10":11,"_12":13,"_53":54,"_55":56,"_57":58,"_59":60,"_61":62,"_63":64,"_65":66,"_67":68,"_69":66},"fileName","Quebec Poutine","slug","quebec-poutine-homemade","frontmatter",{"_14":9,"_15":16,"_17":18,"_10":11,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_31":32,"_33":34,"_40":41,"_42":43,"_44":45,"_46":47,"_48":49,"_50":43,"_51":52},"title","public",true,"date","2024-06-16T10:30:00Z","description","The ultimate comfort food from Quebec - crispy fries, squeaky cheese curds, and rich gravy","category","main-dish","cuisine","Quebec/Canada","prep_time","15 minutes","cook_time","25 minutes","servings",4,"difficulty","easy","tags",[35,36,37,38,39],"comfort-food","quebec","cheese-curds","fries","gravy","visual_style","vintage-cookbook photographs with a twist of underground-zine energy. Gritty documentary-style shots with high contrast lighting, reminiscent of old diner photography but with bold graphic elements and raw textures. Think classic Americana meets Quebec street culture with dramatic shadows and authentic kitchen chaos.","cover","/_repo/medias/a2b98c95741d6f16363e2719c0b23085f717794db0ef243b6a5b062fba8de69f-lg.webp","cover-xs","/_repo/medias/a2b98c95741d6f16363e2719c0b23085f717794db0ef243b6a5b062fba8de69f-xs.webp","cover-sm","/_repo/medias/a2b98c95741d6f16363e2719c0b23085f717794db0ef243b6a5b062fba8de69f-sm.webp","cover-md","/_repo/medias/a2b98c95741d6f16363e2719c0b23085f717794db0ef243b6a5b062fba8de69f-md.webp","cover-lg","cover-xl","/_repo/medias/a2b98c95741d6f16363e2719c0b23085f717794db0ef243b6a5b062fba8de69f-xl.webp","firstParagraphText","There's nothing quite like stumbling into a corner dépanneur in Victoriaville at 2 AM and discovering they've got fresh cheese curds squeaking against your teeth and gravy so rich it makes you question every life choice that led you away from Quebec. Poutine isn't just food—it's a cultural experience that belongs to the streets, the hockey rinks, and the late-night cravings of central Quebec.","plain","There's nothing quite like stumbling into a corner dépanneur in Victoriaville at 2 AM and discovering they've got fresh cheese curds squeaking against your teeth and gravy so rich it makes you question every life choice that led you away from Quebec. Poutine isn't just food—it's a cultural experience that belongs to the streets, the hockey rinks, and the late-night cravings of central Quebec.Sure, you can grab poutine from any corner kiosk from Montreal to Trois-Rivières, and honestly, that's often where it's best. But sometimes homesickness hits, or you just want to play around in your kitchen with something that's guaranteed to make you happy. This is for those moments.Ingredients🍟 2 lbs russet potatoes, cut into thick fries🧈 2 tbsp vegetable oil (for frying)🧀 1½ cups fresh cheese curds (the squeakier, the better)🥄 3 tbsp butter🌾 3 tbsp all-purpose flour🍖 2 cups beef stock (or chicken stock)🧅 1 tbsp Worcestershire sauce🧂 Salt and black pepper to tasteFor the Chicken & Peas Variation:🍗 1 cup cooked chicken, shredded🟢 ½ cup green peas, cookedInstructionsGet those fries right first. Cut your potatoes into thick wedges—none of that shoestring nonsense. Soak them in cold water for 30 minutes if you've got time; it helps with the crispiness. Pat them completely dry.Double-fry for the win. Heat oil to 325°F and fry the potatoes for 4-5 minutes (they'll look pale and sad). Remove and drain. Crank the heat to 375°F and fry again for 2-3 minutes until golden and crispy. This is the secret to fries that won't get soggy under all that gravy.Frying processMake the gravy while the fries drain. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until it smells nutty. Slowly add the stock, whisking constantly to avoid lumps. Add Worcestershire sauce and simmer until thickened, about 5-7 minutes. Season with salt and pepper.Assembly is everything. Put the hot fries in a serving dish. Scatter the cheese curds over top while the fries are still steaming—you want that cheese to start melting slightly. Pour the hot gravy over everything and serve immediately.Assembly shotVariationsChicken & Peas Poutine: Add the shredded chicken and cooked peas on top of the cheese curds before adding gravy. It's like a deconstructed pot pie that somehow makes perfect sense.Store-bought shortcuts: Look, if you're not making your own fries, grab some thick-cut frozen ones. For gravy, there's no shame in using a good packet mix—just doctor it up with some Worcestershire and maybe a splash of wine.Serving NotesPoutine is meant to be eaten immediately, while everything is still hot and the cheese is doing that perfect half-melted thing. It's messy food that demands to be shared, preferably with people who won't judge you for going back for seconds.The cheese curds are non-negotiable—they should squeak when you bite them. If you can't find fresh ones, honestly, just wait until you can. It's not the same dish without that squeak.This recipe serves 4 as a side, or 2 very hungry people as a main. Which, let's be honest, is usually how poutine gets eaten anyway.","html","

There's nothing quite like stumbling into a corner dépanneur in Victoriaville at 2 AM and discovering they've got fresh cheese curds squeaking against your teeth and gravy so rich it makes you question every life choice that led you away from Quebec. Poutine isn't just food—it's a cultural experience that belongs to the streets, the hockey rinks, and the late-night cravings of central Quebec.

Sure, you can grab poutine from any corner kiosk from Montreal to Trois-Rivières, and honestly, that's often where it's best. But sometimes homesickness hits, or you just want to play around in your kitchen with something that's guaranteed to make you happy. This is for those moments.

Ingredients

🍟 2 lbs russet potatoes, cut into thick fries
\n🧈 2 tbsp vegetable oil (for frying)
\n🧀 1½ cups fresh cheese curds (the squeakier, the better)
\n🥄 3 tbsp butter
\n🌾 3 tbsp all-purpose flour
\n🍖 2 cups beef stock (or chicken stock)
\n🧅 1 tbsp Worcestershire sauce
\n🧂 Salt and black pepper to taste

For the Chicken & Peas Variation:

🍗 1 cup cooked chicken, shredded
\n🟢 ½ cup green peas, cooked

Instructions

Get those fries right first. Cut your potatoes into thick wedges—none of that shoestring nonsense. Soak them in cold water for 30 minutes if you've got time; it helps with the crispiness. Pat them completely dry.

Double-fry for the win. Heat oil to 325°F and fry the potatoes for 4-5 minutes (they'll look pale and sad). Remove and drain. Crank the heat to 375°F and fry again for 2-3 minutes until golden and crispy. This is the secret to fries that won't get soggy under all that gravy.

$\"Frying$

Make the gravy while the fries drain. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until it smells nutty. Slowly add the stock, whisking constantly to avoid lumps. Add Worcestershire sauce and simmer until thickened, about 5-7 minutes. Season with salt and pepper.

Assembly is everything. Put the hot fries in a serving dish. Scatter the cheese curds over top while the fries are still steaming—you want that cheese to start melting slightly. Pour the hot gravy over everything and serve immediately.

$\"Assembly$

Variations

Chicken & Peas Poutine: Add the shredded chicken and cooked peas on top of the cheese curds before adding gravy. It's like a deconstructed pot pie that somehow makes perfect sense.

Store-bought shortcuts: Look, if you're not making your own fries, grab some thick-cut frozen ones. For gravy, there's no shame in using a good packet mix—just doctor it up with some Worcestershire and maybe a splash of wine.

Serving Notes

Poutine is meant to be eaten immediately, while everything is still hot and the cheese is doing that perfect half-melted thing. It's messy food that demands to be shared, preferably with people who won't judge you for going back for seconds.

The cheese curds are non-negotiable—they should squeak when you bite them. If you can't find fresh ones, honestly, just wait until you can. It's not the same dish without that squeak.

This recipe serves 4 as a side, or 2 very hungry people as a main. Which, let's be honest, is usually how poutine gets eaten anyway.

","toc",[],"originalFilePath","recipes/Quebec Poutine.md","firstImage","/_repo/medias/ca5cb8caa37802e2473470a23f5895a3612eb03e0eba3f3defe647b02fee1c77-lg.webp","rating",5,"reviewCount",1,"avgRating",{"_8":71,"_10":72,"_12":73,"_53":95,"_55":96,"_57":97,"_59":98,"_61":99,"_63":100,"_65":66,"_67":68,"_69":66},"German Sauerbraten","german-sauerbraten-marinated-pot-roast",{"_14":71,"_15":16,"_17":74,"_10":72,"_19":75,"_21":22,"_23":76,"_25":77,"_27":78,"_29":79,"_31":80,"_33":81,"_42":89,"_40":90,"_44":91,"_46":92,"_48":93,"_50":89,"_51":94},"2024-07-24T10:00:00Z","Three-day marinated beef that transforms tough cuts into silky, tangy perfection—Germany's lesson in patience and the magic of controlled fermentation","German","45 minutes","3 hours",8,"advanced",[82,83,84,85,86,87,88],"german","sauerbraten","marinated","pot-roast","fermented","vinegar","traditional","/_repo/medias/be6c914f87394a73e3498c610496042133014c805324f559db6bffca169cc435-lg.webp","German country kitchen magazine from the 70s with warm film grain texture and paper overlay, featuring traditional ceramic cookware, wooden cutting boards, and the cozy, rustic atmosphere of Alpine cooking traditions with vintage cookbook photography aesthetic","/_repo/medias/be6c914f87394a73e3498c610496042133014c805324f559db6bffca169cc435-xs.webp","/_repo/medias/be6c914f87394a73e3498c610496042133014c805324f559db6bffca169cc435-sm.webp","/_repo/medias/be6c914f87394a73e3498c610496042133014c805324f559db6bffca169cc435-md.webp","/_repo/medias/be6c914f87394a73e3498c610496042133014c805324f559db6bffca169cc435-xl.webp","Sauerbraten teaches the German virtue of patience made edible. This isn't quick cooking—it's a three-day commitment that transforms tough cuts of beef into something tender enough to cut with a fork while developing flavors complex enough to make you understand why Germans have been making this dish for over 1,000 years.","Sauerbraten teaches the German virtue of patience made edible. This isn't quick cooking—it's a three-day commitment that transforms tough cuts of beef into something tender enough to cut with a fork while developing flavors complex enough to make you understand why Germans have been making this dish for over 1,000 years.The magic happens in the marinade, where vinegar and wine create an acidic environment that both tenderizes the meat and begins a controlled fermentation process. What emerges after days of marinating and hours of slow braising is pot roast elevated to an art form—tangy, rich, and utterly satisfying.IngredientsFor the meat:🥩 4-5 pounds beef chuck roast or bottom round🧂 2 tablespoons salt🌶️ 1 tablespoon black pepperFor the marinade:🍶 2 cups red wine vinegar🍷 1 cup dry red wine💧 2 cups water🧅 2 large onions, sliced🥕 2 large carrots, sliced🌿 2 bay leaves🌿 10 whole cloves🌿 1 tablespoon juniper berries (optional but traditional)🌿 6 black peppercorns🧄 4 cloves garlic, crushed🍯 2 tablespoons brown sugarFor braising:🫒 3 tablespoons vegetable oil🧈 3 tablespoons butter🌾 3 tablespoons all-purpose flour🍯 2 tablespoons brown sugar🧂 Salt and pepper to taste🍪 6-8 gingersnap cookies, crushed (traditional thickener)InstructionsSeason and prepare the roast. Pat the beef completely dry and season generously with salt and pepper on all sides. Place in a non-reactive container (glass or ceramic) just large enough to hold it.Make the marinade. In a large saucepan, combine vinegar, red wine, water, sliced onions, carrots, bay leaves, cloves, juniper berries, peppercorns, garlic, and brown sugar. Bring to a boil, then reduce heat and simmer for 10 minutes. Cool completely to room temperature.Begin the marination. Pour the cooled marinade over the beef, making sure it's completely submerged. Cover tightly and refrigerate for 3-4 days, turning the roast once daily. The meat will develop a greyish color—this is normal and expected.Remove and strain. Remove the beef from marinade and pat dry. Strain the marinade, reserving both the liquid and the vegetables separately. The meat should smell tangy and wine-like.Sear for flavor. Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well-browned, about 8-10 minutes total. Remove and set aside.Build the braising base. In the same pot, add butter and sauté the reserved marinated vegetables until softened, about 5 minutes. Sprinkle with flour and cook, stirring, for 2 minutes.Deglaze and braise. Gradually add 3 cups of the reserved marinade liquid, stirring to prevent lumps. Add brown sugar and bring to a simmer. Return the beef to the pot—liquid should come about halfway up the sides.Low and slow cooking. Cover and cook in a 325°F oven for 2.5-3 hours, turning the roast once halfway through. The meat is done when it's fork-tender and shreds easily.Finish the sauce. Remove the roast and keep warm. Strain the braising liquid and return to the pot. Stir in crushed gingersnap cookies and simmer until thickened to gravy consistency, about 10 minutes. Season with salt and pepper.Rest and serve. Let the roast rest for 10 minutes before slicing against the grain. Serve with the gingersnap-thickened gravy.Slicing the finished sauerbratenTechnique NotesThe marinade should be completely cool before adding to the meat—hot marinade will partially cook the exterior and affect texture.Don't skip the searing step after marinating. It adds crucial flavor and color to the final dish.Gingersnap cookies are traditional for thickening and add a subtle sweetness that balances the tangy marinade.Marination ScienceThe acid in the marinade breaks down tough muscle fibers while the wine adds complexity. The long marination period allows these processes to work deeply into the meat.Juniper berries add a subtle pine-like flavor that's traditional in German cooking. If unavailable, the dish is still excellent without them.Traditional AccompanimentsSauerbraten is traditionally served with spätzle, potato dumplings, or mashed potatoes to soak up the rich gravy.Red cabbage and apple compote provide acidic contrast that complements the tangy meat perfectly.A simple green salad helps cut through the richness of this substantial dish.Storage & Make-AheadThe marinated raw beef keeps for up to 5 days in the refrigerator—longer marination actually improves flavor.Cooked sauerbraten improves with time and can be refrigerated for up to 4 days or frozen for 3 months.Reheat gently in the gravy to prevent the meat from drying out.Regional VariationsRhineland sauerbraten uses raisins and sometimes pumpernickel bread in the sauce.Swabian versions might include root vegetables in the marinade.Some recipes use white wine vinegar instead of red wine vinegar for a milder flavor.Remix IdeasWild game version: Use venison roast for a more traditional German hunting preparation.Modern technique: Try sous vide cooking after marinating for ultra-precise temperature control.Sauce variations: Some cooks add sour cream to the finished sauce for extra richness.Holiday spicing: Add cinnamon and allspice to the marinade for Christmas-spiced version.Perfect sauerbraten should make you understand why German cuisine values patience and precision. The three-day process creates flavors that simply cannot be rushed, while the slow braising ensures tenderness that makes tough cuts luxurious. It's German cooking at its most traditional—honoring old techniques that turn simple ingredients into something memorable through time, care, and the understanding that some dishes are worth waiting for.","

Sauerbraten teaches the German virtue of patience made edible. This isn't quick cooking—it's a three-day commitment that transforms tough cuts of beef into something tender enough to cut with a fork while developing flavors complex enough to make you understand why Germans have been making this dish for over 1,000 years.

The magic happens in the marinade, where vinegar and wine create an acidic environment that both tenderizes the meat and begins a controlled fermentation process. What emerges after days of marinating and hours of slow braising is pot roast elevated to an art form—tangy, rich, and utterly satisfying.

Ingredients

For the meat:

🥩 4-5 pounds beef chuck roast or bottom round
\n🧂 2 tablespoons salt
\n🌶️ 1 tablespoon black pepper

For the marinade:

🍶 2 cups red wine vinegar
\n🍷 1 cup dry red wine
\n💧 2 cups water
\n🧅 2 large onions, sliced
\n🥕 2 large carrots, sliced
\n🌿 2 bay leaves
\n🌿 10 whole cloves
\n🌿 1 tablespoon juniper berries (optional but traditional)
\n🌿 6 black peppercorns
\n🧄 4 cloves garlic, crushed
\n🍯 2 tablespoons brown sugar

For braising:

🫒 3 tablespoons vegetable oil
\n🧈 3 tablespoons butter
\n🌾 3 tablespoons all-purpose flour
\n🍯 2 tablespoons brown sugar
\n🧂 Salt and pepper to taste
\n🍪 6-8 gingersnap cookies, crushed (traditional thickener)

Instructions

Season and prepare the roast. Pat the beef completely dry and season generously with salt and pepper on all sides. Place in a non-reactive container (glass or ceramic) just large enough to hold it.

Make the marinade. In a large saucepan, combine vinegar, red wine, water, sliced onions, carrots, bay leaves, cloves, juniper berries, peppercorns, garlic, and brown sugar. Bring to a boil, then reduce heat and simmer for 10 minutes. Cool completely to room temperature.

Begin the marination. Pour the cooled marinade over the beef, making sure it's completely submerged. Cover tightly and refrigerate for 3-4 days, turning the roast once daily. The meat will develop a greyish color—this is normal and expected.

Remove and strain. Remove the beef from marinade and pat dry. Strain the marinade, reserving both the liquid and the vegetables separately. The meat should smell tangy and wine-like.

Sear for flavor. Heat oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well-browned, about 8-10 minutes total. Remove and set aside.

Build the braising base. In the same pot, add butter and sauté the reserved marinated vegetables until softened, about 5 minutes. Sprinkle with flour and cook, stirring, for 2 minutes.

Deglaze and braise. Gradually add 3 cups of the reserved marinade liquid, stirring to prevent lumps. Add brown sugar and bring to a simmer. Return the beef to the pot—liquid should come about halfway up the sides.

Low and slow cooking. Cover and cook in a 325°F oven for 2.5-3 hours, turning the roast once halfway through. The meat is done when it's fork-tender and shreds easily.

Finish the sauce. Remove the roast and keep warm. Strain the braising liquid and return to the pot. Stir in crushed gingersnap cookies and simmer until thickened to gravy consistency, about 10 minutes. Season with salt and pepper.

Rest and serve. Let the roast rest for 10 minutes before slicing against the grain. Serve with the gingersnap-thickened gravy.

$\"Slicing$

Technique Notes

The marinade should be completely cool before adding to the meat—hot marinade will partially cook the exterior and affect texture.

Don't skip the searing step after marinating. It adds crucial flavor and color to the final dish.

Gingersnap cookies are traditional for thickening and add a subtle sweetness that balances the tangy marinade.

Marination Science

The acid in the marinade breaks down tough muscle fibers while the wine adds complexity. The long marination period allows these processes to work deeply into the meat.

Juniper berries add a subtle pine-like flavor that's traditional in German cooking. If unavailable, the dish is still excellent without them.

Traditional Accompaniments

Sauerbraten is traditionally served with spätzle, potato dumplings, or mashed potatoes to soak up the rich gravy.

Red cabbage and apple compote provide acidic contrast that complements the tangy meat perfectly.

A simple green salad helps cut through the richness of this substantial dish.

Storage & Make-Ahead

The marinated raw beef keeps for up to 5 days in the refrigerator—longer marination actually improves flavor.

Cooked sauerbraten improves with time and can be refrigerated for up to 4 days or frozen for 3 months.

Reheat gently in the gravy to prevent the meat from drying out.

Regional Variations

Rhineland sauerbraten uses raisins and sometimes pumpernickel bread in the sauce.

Swabian versions might include root vegetables in the marinade.

Some recipes use white wine vinegar instead of red wine vinegar for a milder flavor.

Remix Ideas

Wild game version: Use venison roast for a more traditional German hunting preparation.

Modern technique: Try sous vide cooking after marinating for ultra-precise temperature control.

Sauce variations: Some cooks add sour cream to the finished sauce for extra richness.

Holiday spicing: Add cinnamon and allspice to the marinade for Christmas-spiced version.

Perfect sauerbraten should make you understand why German cuisine values patience and precision. The three-day process creates flavors that simply cannot be rushed, while the slow braising ensures tenderness that makes tough cuts luxurious. It's German cooking at its most traditional—honoring old techniques that turn simple ingredients into something memorable through time, care, and the understanding that some dishes are worth waiting for.

",[],"recipes/German Sauerbraten.md","/_repo/medias/4fffa3c9b986f064ca8ebf2c80feebf57e1f8a673f936efae898b53bae909910-lg.webp","query","root","actionData","errors"]

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Quebec Poutine

German Sauerbraten