Got some corned beef leftovers laying around? I mean, cuz corned beef was on sale recently and I know I stocked up. Corned beef leftovers shouldn’t have to wait for St. Patty to bust out the godforsaken green beer, it should be an all year long sort of thing. So, yeah, I have a leftover corned beef stash just ready and waiting for weak moments like this. Weak moments that result in glorious piles of waffle cut fries bathing in a herbed stout fondue.
Yeah, you read that right.
- 1 bag frozen waffle fries
- 1/2 lbs corned beef, cooked and shredded
- 1/2 cup shredded cabbage
- 1/4 cup whiskey
- 2 tbs honey
- 1 tbs brown sugar
- 1 onion, sliced
- 3 tbs flour
- 3 tbs herb butter
- 4 oz whiskey
- 2 oz Dubliner cheese
- 2 oz Skellig cheese
- 2 oz smoked gouda cheese
- 1/3 cup milk
- 1 tbs Dijon mustard
- Additional cheese for topping
- freshly snipped parsley
- Prepare the waffle fries according to directions on package.
- Meanwhile, whisk the whiskey, honey, and brown sugar in a small saucepan. Bring to a boil; reduce heat to a simmer and allow to reduce. Toss in the sliced onions and allow to simmer on low until soft, 8 to 10 minutes.
- Make the cheese sauce. In a saucepan over medium heat, melt the butter and flour and cook for 3 to 4 minutes. Stir in the whiskey. Add the cheese a little at a time, the milk, and the Dijon. Stir until melted. Keep heated over low until ready to use.
- Toss the corned beef with the onions in the whiskey sauce and arrange over the cooked waffle fries in layers. Stir any remaining sauce into the cheese sauce. Pour over the fries, being sure to give a little pool at the bottom for dipping. Top with cabbage, sprinkle with remaining cheese and toast under the broiler until everything is melted.
- Garnish with fresh parsley and serve.