Corned Beef Fries
Ingredients
- 4 slices thick cut bacon, cubed
- 1 yellow onion, peeled, halved and sliced into thin 1/2 moons ⓘ
- 2 medium carrots, peeled and sliced into 1/4-inch rounds ⓘ
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 (11 1/4 ounce) bottle irish stout beer (Guinness) ⓘ
- 1 cup chicken broth ⓘ
- 2 tablespoons grainy mustard ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 2 teaspoons sugar ⓘ
- 3 cups green cabbage, cut into 1-inch dice ⓘ
- 3 cups shredded cooked corned beef ⓘ
- 1 teaspoon kosher salt, plus more to taste ⓘ
- 1/4 teaspoon ground black pepper, plus more to taste ⓘ
- 2 lbs krinkle-cut French fries, cooked ⓘ
Instructions
- In a large saute pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
- Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
- Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.
Nutrition & Diet Analysis (per serving)
797
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).