Oxtail Poutine

For the oxtail stock (ahead)

1. Heat the vegetable oil in a large pan over medium-high heat until hot.

2. Season the oxtail pieces with salt on all sides and sear in the hot oil until deeply browned, 8–10 minutes total, turning as needed.

3. Add the whole garlic cloves to the pan and sear until blistered and golden, 2–3 minutes.

4. Add the carrots and celery, season with a pinch of salt, and sear until caramelized, 3–4 minutes.

5. Remove the meat, add the sliced onions to the pan, season with salt, and toss until browned, 3–4 minutes.

6. Return the oxtail to the pan, pour in the chicken broth and enough water to submerge the meat, then add the bay leaf.

7. Bring the liquid to a boil, reduce the heat to low, cover, and let simmer until the meat is fork-tender and falling off the bone, 4–5 hours.

   Then 270 min of waiting

8. Remove the cooked oxtail pieces from the broth, pick the meat off the bones, discard the bones, and set the shredded meat aside in a container.

9. Strain the remaining liquid through a fine-mesh strainer into a bowl, pressing the vegetables to extract as much flavor as possible.

10. Cover the strained stock and the picked meat, then refrigerate overnight.

    Then 480 min of waiting

For the french fries (ahead)

11. Trim the ends and sides of the Russets to create uniform blocks, then slice them into 1/2-inch thick fries.

    Consistent size ensures all fries cook evenly and reach maximum crispness.

12. Submerge the cut fries in a large bowl of cold water, swishing them around to release starch.

13. Drain and rinse the fries under cold running water until the water runs completely clear, then submerge them in fresh cold water.

14. Bring a large pot of water to a boil, then stir in the white vinegar and 1 tbsp of salt.

15. Carefully add the fries to the boiling water and blanch until tender and cooked through but still holding their shape, 5–8 minutes.

    Then 6 min of waiting

16. Carefully remove the fries with a slotted spoon and lay them out in a single layer on a towel-lined sheet pan.

17. Let the steam evaporate completely, then place the tray in the refrigerator overnight to dry out.

    Then 480 min of waiting

For the oxtail gravy

18. Remove the solidified fat from the top of the chilled stock with a spoon and set the gelatinous stock aside.

    Save the rendered fat for future frying or searing.

19. Melt 2 tbsp of butter in a saucepan over medium heat until completely melted.

20. Whisk in 2 tbsp of flour and cook the roux until it reaches a light tan color, 2–3 minutes.

21. Slowly pour in 2 cups of the de-fatted, gelatinous stock while whisking constantly to prevent lumps.

22. Tie the rosemary and thyme together with twine, add the herb bundle to the pan, and bring the sauce to a simmer until thickened, 8–10 minutes.

    Then 8 min of waiting

23. Stir in the Worcestershire sauce and ketchup, then remove from the heat and discard the herb bundle.

    If the gravy isn't thick enough, knead 2 tbsp equal parts soft butter and flour into a paste (beurre manié) and whisk it in a bit at a time.

To assemble

24. Fill a deep pot with peanut oil and the beef tallow (if using), then heat over medium-high heat until it reaches 300°F (150°C).

25. Fry the blanched potatoes in small batches until they are set and pale, 3–5 minutes per batch.

    Then 4 min of waiting

26. Drain the first-stage fried potatoes on a wire rack and place them in the freezer for at least 1 hour.

    Then 60 min of waiting

27. Increase the oil temperature to 375°F (190°C).

28. Reheat the shredded oxtail meat in a small pan with a ladle of the warm gravy over low heat.

29. Fry the cold potatoes in batches in the hot oil until deeply golden brown and crisp, 3–4 minutes per batch.

    Then 3 min of waiting

30. Transfer the hot fries to a large bowl, immediately toss with a handful of the cheese curds and a pinch of salt.

31. Transfer the tossed fries and curds to a serving dish, top with the remaining cheese curds, and pour the hot gravy generously over the top.

32. Spoon the warm, shredded oxtail meat over the top of the poutine and serve immediately.