Loaded fries with dark beer stew & smoked mustard mayo
- 1 kg beef rib, cut into pieces
- 2 large shallots, finely chopped
- 1 onion, finely chopped
- 2 stalks celery, brunoise
- 4 stalks thyme
- 2 bay leaves
- 1.5 tsp cumin powder
- 1 tbsp Colemans mustard
- 1 tsp smoked paprika
- 2 tbsp tomato puree
- 5 dl beef stock
- 350 ml brown ale or beer
- salt and pepper to taste
Smoked mustard mayonnaise
- 150 g mayonnaise
- 75 g French mustard
- 50 g smoked olive oil
- ½ bunch curly parsley
- 5 tbsp deep-fried onions
- ½ tub garden cress
Everyone loves loaded fries! And this foodservice recipe gives loaded fries some extra character by pairing them with a dark beer stew made with beef ribs. As a high-quality finishing touch, this dish also comes with smoked mustard mayonnaise, crispy fried onions and deep-fried parsley. All in all, it’s the ideal pairing for the deliciously crispy skin-on fries.
- Make the stew a day in advance if possible.
- Season the meat generously with salt and pepper. Heat butter in a large frying pan and fry the meat on all sides.
- Sauté the onion, shallot, carrot and celery for 5 minutes.
- Add the remaining ingredients and simmer very gently for at least 3 hours.
- When the meat is cooked, remove it from the sauce. Reduce the sauce and season with salt and pepper. Put the meat back and let the stew cool.
- Mix the mayonnaise, mustard and smoked olive oil.
- Heat the required amount of stew.
- Deep fry the Stealth Skin-on 9x9 Fries at 175°C for 2:45 minutes.
- Deep fry the parsley in oil at 180°C for a few seconds and drain on paper towels.
- Divide the fries among plates or disposables and top with the stew, mustard mayonnaise, deep-fried onions, parsley and cress.
- Serve the mustard mayonnaise and fried onions on the side.