Appetizer Main Dish

Chicago Giardiniera Loaded Fries

  • Ready Time: 270min
    No Reviews
  • Prep Time: 30min
    Cook Time: 240min
  • Serves: 12
    Prep Method: BakedFried
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Description

Recipe by: Potatoes USA

Tender, shredded beef in au jus on top of crispy waffle fries with melted provolone cheese and pickled spicy vegetables.

Ingredients

Shredded Beef

  • 3.5 lbs. (1.59kg) Beef Chuck Roast or Top Sirloin
  • 3 tablespoons (20g) Kosher Salt (Sea Salt can also be subbed)
  • 2 tablespoons (7g) Freshly Ground Black Pepper
  • 2 tablespoons (30ml) Olive Oil
  • ¾ cup (120g) Yellow Onion, sliced
  • 1 tablespoon (3g) Italian Seasoning
  • 2 teaspoons (1g) Crushed Red Pepper Flakes
  • 6 each (30g) Garlic Cloves, chopped
  • ½ cup (120ml) Dry Red Wine (Cabernet Sauvignon, Pinot Noir, Merlot, etc.)
  • 3 cups (720ml) Beef Stock
  • 2 each (2g) Fresh Thyme Sprigs

Waffle Fries

  • 2.2 lbs. (1kg) Frozen Waffle Fries
  • As Needed Vegetable Oil for Frying
  • 2 teaspoons (8g) Sea Salt
  • 2 teaspoons (8g) Freshly Ground Black Pepper

To Plate

  • 8 ounces (226g) Sliced Provolone
  • 4 ounces (113g) Giardiniera Vegetables (Prepared)

Preparation
Prep Time: 30min | Cook Time: 240min

    1. To prepare the beef, preheat the oven to 300 °F (149 °C).
    2. Liberally sprinkle the chuck roast or top sirloin with salt and pepper.
    3. Heat the vegetable oil in an enamel Dutch oven or large heavy-bottomed pot/roasting pan.
    4. Brown the roast on all sides until all the sides are caramelized.
    5. Remove the roast and in the rendered fat sauté the onions, stirring occasionally until the onions are brown, this should take 8-10 minutes.
    6. Add the Italian seasoning and the crushed red pepper flakes, sauté this mixture for 2-3 more minutes. Add the garlic, and cook for 30 seconds.
    7. Deglaze with the red wine and allow the wine to reduce by half. Add the beef stock and thyme, then bring the liquid to a simmer. Adjust the seasoning if desired.
    8. Place the roast back in the pot and place in the oven. Cook the roast for 3-1/2 to 4 hours or until very tender. Allow the meat to rest for 20-30 minutes before shredding with two forks.  Toss the meat in the reserved liquid in the pan and hold warm until ready to use.
    9. To fry the fries, preheat a fryer filled with vegetable oil to 375 °F (190 °C) drop the fires into the oil, and allow them to cook for 4-6 minutes or until they are golden and crispy. Drain the fries and transfer to a large bowl.
    1. Season the fries with salt and pepper and toss to coat. Arrange the fries on a serving platter.
    2. Top the fries with the shredded beef, ensuring you get some of the broth with the beef. Top the beef with provolone and place under the broiler for 1-2 minutes or until the cheese is melted and bubbling. Remove from the oven and top with the Giardiniera vegetables. Serve immediately. Enjoy!

Nutrition

Calories470
Fat19g
Sodium3020mg
Cholesterol115
Vitamin C6mg
Carbohydrates27g
Fiber1g
Protein47g
Potassium798mg
Sugar2g

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