Apologies to all my Canadian friends for this post. Yes, I messed with your national dish, and I Americanized it. But perhaps you won’t hate it. Fall-apart Brisket Poutine with Smashed Potatoes is so good, I devoured this plate after I photographed it, then went back for seconds about 2 hours later!
And really, it’s a labor of love, since you need a LOT of prep time for this dish. You need to let your brisket hang out in the fridge for at least eight hours after adding a dry rub. And then you need to slow-roast it in the oven for six hours, then let it rest for another hour before slicing it. All that will drive you mad, especially if you’re the least bit hungry while you’re waiting on the brisket.
But it’s worth it. The roasted smashed potatoes with their crispy and creamy bits, the cheese curds, the gravy, they all mix together beautifully with the smoky, tender brisket topped with a tangy homemade barbecue sauce.
It’s no wonder I inhaled that plate!
I have an ulterior motive for such a time-intensive recipe (not so much labor-intensive, since most of the recipe involves waiting, so you can do like I did, and get your laundry done while the brisket’s in the oven). The Sunday Supper Movement in conjunction with the folks at the Idaho Potato Commission are sponsoring a recipe contest. The winner gets some cash, along with a ticket to the Food Wine Conference in May! January also happens to be National Sunday Supper Month–January 10th being National Sunday Supper Day. And while the group celebrated with different ways of making Poutine that day, the contest runs until the end of the month. And if you’re so inclined, you too can enter!
While we often grow our own potatoes in our garden, nothing beats an Idaho Russet, especially when it comes to baked potatoes. I grew up eating Idaho potatoes back in Ohio, and when I go to the store, this is what I look for:
That seal right there is how you know you’re getting genuine Idaho potatoes. Idaho’s growing season of warm days and cool nights, mountain-fed irrigation and rich volcanic soil, give Idaho Potatoes their unique texture, taste and dependable performance. When I went shopping for the ingredients for this recipe, I found these red, white, and blue/purple Idaho potatoes that were perfect.
I’m telling you, you NEED to make this. We don’t even have leftovers, because Jay agreed this was amazing and delicious. The bambino wasn’t interested in trying the dish as a whole, but instead ate his as a sort of deconstructed plate, minus the gravy. Even he declared it a winner!