Poutine originated in Canada in the province of Québec, and it is a popularized Québécois dish. Montréal smoked meat is another local favorite, and this smoked meat poutine brings these two classic Québécois specialties together in one delicious dish.
Poutine purists will insist that poutine is solely French fries, cheese curds and gravy.
While that is 100% accurate, adding smoked meat, with its succulent flavour and characteristic smokiness, elevates this hearty comfort food.
This dish is indulgent and not for the faint of heart. Though it can be enjoyed as a side dish or a snack, I think it's a meal all on its own because it packs a punch!
Smoked meat poutine is very easy to make, and I'll show you how to make it as well as how to make my savoury all-purpose gravy.
This gravy is the perfect blanket to cover those potato wedge fries, squeaky cheese curds and delicious smoked meat.
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Ingredients
See the recipe below card for quantities.
Substitutions & Variations
- If you prefer to deep-fry the potato wedges you can certainly do that. I like to roast them because it's easier.
- This recipe can be made with frozen French fries. I've done this before, and it's a big-time saver.
- Mild white cheddar, string cheese or mozzarella that you tear into bite-sized pieces or grate by hand will also work nicely in this recipe. The advantage of grating the cheese by hand is that the pieces are finer than cheese curds, and it will be meltier, always a win-win.
- Pastrami or corned beef can be substituted for smoked meat.
What is Montréal smoked meat?
Smoked meat is cured brisket dowsed with herbs and spices, left to marinate for several days, smoked, then steamed.
This method is employed by Montréal's famous smoked meat landmark diner, Schwartz's Deli.
Smoked meat is fully cooked and can be eaten cold or warmed up, which is the preferred way to enjoy it.
In a pinch, you can use pastrami or corned beef if smoked meat is not available where you are.
What are cheese curds?
Squeak, squeak is the sound you will hear when you eat fresh cheese curds at room temperature.
This type of cheese is lovingly called squeaky cheese at our house. Cheese curds are a young cheese with a mild creamy flavour that is soft and elastic when dowsed with hot gravy.
If you live in Québec, the brand I enjoy is St. Albert.
Poutine Gravy
Gravy is an essential ingredient in smoked meat poutine. I created the best poutine gravy for this recipe.
And the criteria I had when developing the best gravy was that it had to be flavourful, easy and quick.
This gravy checks all those boxes, mainly due to an ingredient called nutritional yeast (which I go into more detail about in my post for all-purpose gravy).
The gist of the matter is that this gravy is packed with umami and is so versatile.
I would not hesitate to use this gravy over creamy mashed potatoes, roast turkey or roast beef.
Secrets for Success
- Ensure the cheese curds are at room temperature so they warm through more easily when the hot gravy is poured over the top.
- Warm the smoked meat in the microwave prior to serving (or on a baking sheet in the oven) because the warmed meat is tastier.
How to Make Smoked Meat Poutine
Make the French fry wedges: Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. Meanwhile, wash and dry the potatoes and, leaving the skin on, cut them into one-inch thick wedges. Toss the potatoes in a large bowl with salt and extra-virgin olive oil. Arrange them in a single layer on the baking sheet. When the oven is ready, cook the potatoes on the middle rack for 30-40 minutes until golden brown.
Make the gravy: To a small saucepan over medium-high heat, combine all the ingredients except the butter, all-purpose flour and bay leaf. Bring to a boil.
Combine butter and flour: As the beef broth and spices come up to a boil, combine the butter and flour in a small bowl. Using a fork or your hands, mash the two ingredients together to form a dough-like paste.
Form the paste into a log and slice: Once combined, empty the bowl onto your work surface. Shape the butter and flour mixture into a log, and cut into equal-sized slices, about ¼" thick.
Add butter and flour mixture: Lower the heat to medium when the broth has reached a boil. Begin whisking the gravy while dropping in one butter slice at a time. Keep whisking. This will take less than one minute.
Add bay leaf: Lower the heat and add in the bay leaf. Simmer the gravy without the lid for 8-10 minutes, whisking every few minutes until the gravy has thickened.
Gravy is ready: The gravy is ready when it coats the back of a wooden spoon, leaving a visible trace as you pass your fingertip through it. Remove the bay leaf and discard.
Assemble the poutine: Divide the roasted potato wedges into four bowls. Add the cheese curds and smoked meat over the potato wedges dividing equally among the bowls. Finish by ladling a generous amount of hot gravy over the potato fries, cheese curds and smoked meat.
FAQ
It's a Québécois thing, created and popularized in Québec and celebrated and adopted by the rest of Canada and many other parts of the world.
Both dishes are very similar. The main difference is that poutine uses mild cheddar cheese curds, and disco fries are topped with grated mozzarella cheese.
Storage & Reheating
- This dish is best eaten right away.
- If you have leftover gravy it can be refrigerated in an airtight container for three days, or it can be frozen for up to three months.
- Reheat refrigerated gravy gently over low heat. If previously frozen, let thaw overnight in the refrigerator. Add the thawed gravy to a small saucepan and reheat gently over low heat.
Recipe
Smoked Meat Poutine
Equipment
- baking tray
- parchment
- chef's knife
- measuring cups & measuring spoons
- fork
- big bowl & small bowl
- small saucepan
- whisk
- wooden spoon
- serving bowls
Ingredients
Oven-Roasted Potato Wedges
- 3 Russet potatoes, each potato cut into 6-8 wedges, approximately 1.6 pounds or 739 grams total
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
All-Purpose Gravy
- 2 cups low-sodium beef broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 1 tablespoon nutritional yeast
- 1 tablespoon Worcestershire sauce
- ¼ cup unsalted butter, room temperature
- ¼ cup all-purpose flour
- 1 bay leaf
Poutine Toppings:
- 1½ cups cheese curds, approximately 7.09 ounces or 200 grams
- 6.35 ounces smoked meat, finely chopped, approximately 180 grams
Instructions
- Make the French fry wedges: Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. Meanwhile, wash and dry the potatoes and, leaving the skin on, cut them into one-inch thick wedges. Toss the potatoes in a large bowl with salt and extra-virgin olive oil. Arrange them in a single layer on the baking sheet. When the oven is ready, cook the potatoes on the middle rack for 30-40 minutes until golden brown.3 Russet potatoes, ½ teaspoon kosher salt, 2 tablespoons extra-virgin olive oil
- Make the gravy: To a small saucepan over medium-high heat, combine all the ingredients except the butter, all-purpose flour and bay leaf. Bring to a boil.2 cups low-sodium beef broth, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon oregano, 1 tablespoon nutritional yeast, 1 tablespoon Worcestershire sauce
- Combine butter and flour: As the beef broth and spices come up to a boil, combine the butter and flour in a small bowl. Using a fork or your hands, mash the two ingredients together to form a dough-like paste.¼ cup unsalted butter, ¼ cup all-purpose flour
- Form the paste into a log and slice: Once combined, empty the bowl onto your work surface. Shape the butter and flour mixture into a log, and cut into equal-sized slices, about ¼" thick.
- Add butter and flour mixture: Lower the heat to medium when the broth has reached a boil. Begin whisking the gravy while dropping in one butter slice at a time. Keep whisking. This will take less than one minute.
- Add bay leaf: Lower the heat and add in the bay leaf. Simmer the gravy without the lid for 8-10 minutes, whisking every few minutes until the gravy has thickened.1 bay leaf
- Gravy is ready: The gravy is ready when it coats the back of a wooden spoon, leaving a visible trace as you pass your fingertip through it. Remove the bay leaf and discard.
- Assemble the poutine: Divide the roasted potato wedges into four bowls. Add the cheese curds and smoked meat over the potato wedges dividing equally among the bowls. Finish by ladling a generous amount of hot gravy over the potato fries, cheese curds and smoked meat.1½ cups cheese curds, 6.35 ounces smoked meat
Andrew says
That is a gourmet poutine-yes 👍🏻
Donna Poirier says
Yes, it’s definitely rich!