This time of the year I get so tempted when I see corned beef everywhere in the stores leading up to St. Patricks Day. Corned beef is one of my favorite things in the world so it doesn’t take long for me to buy a huge chunk of meat and cook it off for various uses. This year I was inspired by a sausage gravy but instead made a corned beef gravy. I dumped the gravy on to some french fries and served it with a fresh cabbage slaw.
I made a fresh slaw to counteract the heavy deep flavors in the beef and gravy.
The corned beef is looking great.
Corned beef and onion in a pan to brown. Flour goes in next, then some milk and that cooking liquid from the corned beef.
This gravy is rich and flavorful. (aka fatty)
Smother the fries in the gravy and then add some additional corned beef, and then the slaw.
Then just add some forks and friends and dig in.
These fries hit all the notes of what you want in a boiled dinner like corned beef, potatoes, cabbage, and carrot, but it is served in a totally different way. The cilantro and green onion in the slaw gives the dish a much needed freshness. If you are drinking on St. Patrick’s Day and serve this to your drunk friends, people will lose their minds.
Corned Beef Gravy Fries
- 1/2 head cabbage sliced very thin
- 3 carrots sliced thin with a julienne peeler
- 1/2 bunch cilantro chopped
- 1 bunch green onions sliced
- 2 limes juice
- 1 tablespoon olive oil
- salt and pepper
Corned Beef Gravy
- 1/2 small onion minced
- 1/2 cup chopped cooked corned beef
- 2 tablespoons flour
- 1 cup corned beef cooking liquid
- 1 cup milk
- 1 teaspoon paprika
- 1 package crinkle fries cooked according to package instructions
- 1/2 cup additional corned beef
- gravy and slaw from above
- Mix the cabbage ingredients and place in the fridge until ready to use.
- Add the onion to a frying pan with a splash of oil, cook about 5 minutes.
- Add the corned beef to the pan and cook on high about 5 minutes until everything gets browned nicely.
- Add the flour and stir well to incorporate with the oil and corned beef fat. Cook 2 minutes.
- Add the milk and the corned beef cooking liquid to the mixture and whisk well to combine. Bring to a simmer to thicken and allow to reduce about 2 minutes until you get the desired gravy thickness. Mix in the paprika.
- Place the fries on your serving platter. Pour on the gravy. Top with the extra corned beef. Then top with the slaw. Serve.