Grandma’s Old-School Poutine with Tallow-Fried Fries
There’s something about a grandmother’s cooking that evokes warmth and nostalgia. As a child, my grandmother’s meals—whether it was fried potatoes, juicy steaks, or flaky pie crusts—always felt like home. Years went by as I tried to replicate her dishes, often attributing her magic to cherished utensils or mysterious cooking methods. Little did I know, her secret ingredient was hiding in plain sight: beef tallow.
Why Beef Tallow?
Growing up in challenging times, my grandma learned to make the most of every ingredient. She rendered down beef fat into tallow not just for flavor, but as an essential cooking oil during the Depression era. It’s time we revisit this traditional method, not just for its taste but for the connection to our roots.
Ingredients
For the Fries:
| Ingredient | Quantity |
|---|---|
| Russet Potatoes (peeled or not) | 4 large, cut into thick fries |
| Beef Tallow (for frying) | 2–3 cups |
| Sea Salt | To taste |
For the Gravy:
| Ingredient | Quantity |
|---|---|
| Beef Tallow | 2 tablespoons |
| Flour | 2 tablespoons |
| Beef Broth | 2 cups |
| Beef or Chicken Drippings | 1–2 tablespoons |
| Worcestershire Sauce | 1 tablespoon |
| Salt and Pepper | To taste |
To Finish:
| Ingredient | Quantity |
|---|---|
| Fresh White Cheddar Cheese Curds | 1 to 1½ cups |
| Chives (optional) | 1 tablespoon, chopped |
Directions
-
Soak the Potatoes:
- Place the cut potatoes in cold water for 30–60 minutes. Drain and pat dry thoroughly.
-
Fry the Potatoes:
- Heat the beef tallow in a heavy pot or cast iron pan to about 350°F.
- Fry the potatoes in batches for 6–8 minutes until golden and crisp. Drain on paper towels and immediately season with salt.
-
Prepare the Gravy:
- In a saucepan, melt tallow over medium heat, then whisk in flour and cook until golden brown.
- Gradually add the broth and drippings, simmering for 4-5 minutes until thickened. Stir in Worcestershire sauce, salt, and pepper.
- Assemble the Poutine:
- Pile the fries onto a plate, top with cheese curds, and ladle hot gravy over the top. Garnish with chives if desired.
Tips from Grandma: Cooking with Tallow
- Rendering Tallow: Ask your butcher for beef fat trimmings. Chop and cook slowly over low heat until melted. Strain and cool.
- Storing Tallow: Cool and store in a jar in the fridge (lasts for months) or freeze for even longer. It firms up but scoops easily.
- Uses: Ideal for frying, roasting vegetables, sautéing greens, or greasing cast iron pans. Perfect anywhere you’d use oil but want an extra flavor punch.
Experience the Magic
The first bite will not only take you back to a cozy kitchen filled with love but also teach you just how much a simple ingredient like beef tallow can elevate a dish. Bring back the nostalgia and flavor that only grandma’s secrets can provide! Enjoy your homemade old-school poutine. 🍽️