Brisket Poutine with Cowboy Bourbon Gravy

How to Cook Brisket Poutine with Cowboy Bourbon Gravy:

1. Fire up your grill to a medium-high, direct heat, and heat up your favorite cast-iron skillet. (Outdoor grilling adds a rustic touch, but your stove works too.)
2. Bake your French fries to crispy perfection in the oven. Aim for a nice crunch; soggy fries are a no-go. For an extra flavor kick, season them with some steak seasoning.
3. While your grill is heating up, cut your brisket into bite-sized pieces.
4. Add a high-heat cooking oil like avocado oil to the skillet.
5. Sear the brisket pieces in the skillet to your desired doneness. Medium-rare gives a nice balance of tenderness and flavor.
6. Once cooked, remove the brisket, but let the crispy bits (fond) remain in the skillet for the gravy.
7. For the Cowboy Bourbon Gravy, pour beef broth into the skillet, along with garlic powder, onion powder, salt, black pepper, bourbon, and Worcestershire sauce. Stir well.
8. Bring the mixture to a boil.
9. In a separate bowl, create a slurry by mixing the cold water and corn starch.
10. Whisk the slurry into the boiling broth, continuing to whisk until the gravy thickens.
11. Remove from heat.
12. To assemble your poutine, layer fries, brisket pieces, and cheese curds on a platter or sheet pan. You can reheat on the grill or in the oven if needed.
13. Generously ladle the Cowboy Bourbon Gravy over your poutine.
14. Garnish with fresh parsley.
15. Dive in and enjoy the robust flavors of the wild west!

Note: If your cheese curds aren't squeaky, microwave them for 20 seconds on a microwave-safe plate. They'll be perfect for your poutine!

Find dry aged Brisket in these beef boxes:

• The Brisket Box

‍