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Categories:
bacon yellow onion carrots unsalted butter flour chicken broth grainy mustard Worcestershire sauce sugar green cabbage beef kosher salt ground black pepper cheese curds parsley
Viewed: 22 - Published at: 6 years agoIngredients
- 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
- 2 cups cheese curds
- 2 tablespoons chopped parsley
Method
- 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.
