Brisket Poutine with Smashed Potatoes is a little on the time-intensive side, but if you like poutine, it’s well worth the effort. Smokey, oven-roasted brisket is combined with salty cheese curds and crispy smashed potatoes. Topped with a rich gravy, it’s an awesome meal!
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 two 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!
- 12 oz. cheese curds
For the Brisket/Dry Rub:
- 1 tsp. celery salt
- 1 tsp. garlic salt
- 1 tsp. onion powder
- 1 tsp. black pepper
- 1 tsp. liquid smoke
- 1 2 1/2-3 lb. brisket
For the barbecue sauce:
- 2/3 C ketchup
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. dark brown sugar
- 2-3 Tbsp. cider vinegar
- 1 Tbsp. stone-ground mustard
- Hot sauce, to taste
- Salt, to taste
For the Smashed Potatoes:
- 1 1 1/2 lb. bag of red, white, and purple Idaho potatoes
- 2 Tbsp. olive oil
- salt, to taste
For the Gravy:
- 2 Tbsp. butter
- 2 Tbsp. salt
- 1 1/2 C beef broth
- salt & pepper, if necessary
- The night before you plan to serve the dish, place the brisket in a roasting pan, after coating with the dry rub on all sides. Sprinkle the brisket with the liquid smoke. Cover the pan tightly with foil, and refrigerate at least 8 hours, preferably overnight.
- The next morning, preheat the oven to 275 degrees F. Without removing the foil, place the pan in the oven and cook for 5 hours. In a measuring cup, whisk together the ingredients for the barbecue sauce, and set aside.
- Remove the foil, and cover with the barbecue sauce. Return to the oven and cook uncovered for another hour.
- Remove the brisket from the oven, and increase the temperature to 450 degrees F. Place the brisket on a cutting board and tent with foil. Allow to rest at least 1 hour before slicing.
- Meanwhile, place the potatoes in a large saucepan and cover with at least an inch of cold salted water. Bring to a boil, then simmer for 15 minutes or until tender.
- Drain and place on a large baking sheet brushed with 1 Tbsp. of olive oil. With a potato masher or a large heavy glass or spatula, gently "smash" the potatoes, so that the skins split slightly. Roast for 20 minutes, then flip over and roast 20 minutes more or until golden and slightly crispy.
- While the potatoes roast, make the gravy. Heat the butter over medium-high heat, whisking constantly, until it foams and begins to brown slightly. Whisk in the flour, and cook until it begins to turn light brown. Whisk in the beef broth, then bring to a boil. Reduce and simmer until thickened as desired.
- To assemble the poutine, place 4-5 potatoes on a plate. Sprinkle with 1/4 C of cheese curds. Top with 2-3 slices of brisket, and gravy.