Video Attempt: Poutine

As per usual, a few things to note:
1. Thank you, Tim! I love when Internet friendships turn into real-world friendships.
2. If you attempt this dish at home, a few words of advice: invite friends and maybe include a giant salad. When I say, "Let's go finish this," at the end of the video, what I probably should have said is: "Let's go have a few more bites!" As it turns out, there's a reason why at Animal, this dish comes towards the end and is best shared with a group—it's super rich.

Poutine with Oxtail Gravy
I combined two recipes to make this crazy dish. If there's any trick, it's in timing it so that the French fries don't sit for too long before the gravy is ready. Definitely start with the oxtail and then, when it only has a half hour or so left in the oven, start the fries. That way, you can plate the hot fries; cover with the hot gravy and meat, and then sprinkle with cheese.

A stew of oxtail and onions via Nigel Slater's Tender
olive oil
oxtail (4 pounds)
large onions - 2
3 bay leaves
a glass of white wine
heavy cream 1 1/4 cups
smooth Dijon mustard - a tablespoon
whole-grain mustard - a tablespoon
1/2-3/4 cup cheese curds or grated cheddar (for sprinkling on top later)

Warm a little olive oil in a Dutch oven or other heavy pot. Season the oxtail all over with salt and black pepper. Lower into the oil and let color on all sides. Meanwhile halve, peel, and thinly slice the onions, while occasionally turning the meat so that it browns lightly and evenly. Remove the oxtail from the pot and add the onions, letting them soften a little but not color.

Preheat the oven to 325 (not 375, which is WRONG). Hide the meat among the onions, tuck in the bay leaves, and pour over the white wine. Lay a piece of buttered or oiled wax paper over the top, then cover with a lid. Bake for two and half hours, checking now and again that is not dry. If it is, add a little more liquid. Remove from the oven.

Lift the lid and remove the meat to a warm dish. Pour off any obvious fat from the pan, then stir in the cream and the mustards, and check the seasoning. Bring to a boil on the stove and bubble hard for five to ten minutes to reduce the quantity, stirring in any pan stickings as you go. Once it's reduced, you're good to go!

French fries via America's Test Kitchen
2 1/2 pounds Yukon Gold potatoes, scrubbed, dried, sides squared off, and cut lengthwise in 1/4 inch by 1/4 inch batons
6 cups peanut oil (I used Safflower oil.)
salt

Combine the potatoes and oil in a large Dutch oven. Cook over high heat until the oil has reached a rolling boil, about 5 minutes. Continue to cook, without sitrring, until the potateos are pale golden and the exteriors are beginning to crisp, about 15 minutes. [the fragile Yukon Gold potatoe tends to break into pieces if you stir before giving it the full 15 minutes, so be patient here, friends!)

Using tongs, stir the potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using a skimmer or slotted spoon, transfer the fries to a thick paper bag or paper towels. Season with the salt to taste, check to see if Kennywood's open, and serve immediately. [And by serve, obviously, I mean, top with gravy, meat, and cheese!] [You're welcome!]