Corned Beef Fries

• slices thick cut bacon↗4 slices

  cubed

• yellow onion↗1

  peeled, halved and sliced into thin 1/2 moons

• medium carrots↗2

  peeled and sliced into 1/4-inch rounds

• unsalted butter↗2 tablespoons
• flour↗2 tablespoons
• (11 1/4 ounce) bottle irish stout beer (Guinness)↗1 bottle
• chicken broth↗1 cup
• grainy mustard↗2 tablespoons
• Worcestershire sauce↗1 tablespoon
• sugar↗2 teaspoons
• green cabbage↗3 cups

  cut into 1-inch dice

• shredded cooked corned beef3 cups
• kosher salt↗1 teaspoon

  plus more to taste

• ground black pepper↗1⁄4 teaspoon

  plus more to taste

• krinkle-cut French fries2 lbs

  cooked

• cups cheese curds↗2
• tablespoons chopped parsley2

Step-by-step instructions

1. 1

   In a large sauté 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.

2. 2

   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.

3. 3

   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.