Recipe courtesy of Grubstak

Sweet Lou's BBQ Fries

  • Level: Intermediate
  • Total: 6 hr 45 min (includes chilling time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Vegetable oil, for deep-frying

1 1/2 pounds frozen waffle fries 

10 ounces thick-cut smoked bacon, such as Applewood

1 1/2 pounds Braised Beef Rib, recipe follows

8 ounces spicy barbecue sauce, plus more for drizzling (see Cook's Note)

Coleslaw, for serving, recipe follows

Braised Beef Rib:

2 pounds beef lifter meat

1/2 cup blended oil 

Salt

1 gallon vegetable stock 

2 ounces yellow onion, chopped

1 ounce carrot, chopped

1 ounce celery, chopped

2 cloves garlic 

Coleslaw:

6 tablespoons mayonnaise

1 tablespoon apple cider vinegar 

1 teaspoon Dijon mustard 

1 teaspoon honey

1 pinch celery seed  

Salt 

5 ounces green cabbage, shredded

2 ounces red cabbage, shredded 

1 ounce carrot, shredded

Directions

Special equipment:
a deep-fryer
  1. Preheat a deep-fryer to 375 degrees F.
  2. Fry the waffle fries until crispy; transfer to a serving plate.
  3. Fry the bacon and transfer to a saute pan. Add the Braised Beef Rib and barbecue sauce; heat until hot and well combined. Place the beef-bacon mixture on the fries. Drizzle a little barbecue sauce over the meat. Top with a generous portion of Coleslaw.

Braised Beef Rib:

  1. Preheat the oven to 500 degrees F.
  2. Place the beef in large roasting pan; rub with the oil and sprinkle with 1 tablespoon salt. Roast for 12 minutes.
  3. Meanwhile, place 1/2 cup of the stock and the onions, carrots, celery and garlic in a blender; blend until almost smooth.
  4. Remove the beef from the oven and reduce the heat to 325 degrees F. Deglaze the pan with the vegetable mixture. Add the remaining stock until it comes halfway up the sides of the meat. Double wrap the roasting pan with plastic wrap, and then foil. Return to the oven and braise for 5 hours.
  5. Let cool before shredding into bite-size pieces.

Coleslaw:

  1. Whisk together the mayonnaise, vinegar, Dijon, honey, celery seed and a pinch of salt in a bowl.
  2. In a second bowl, mix together the green cabbage, red cabbage and carrots. Pour the dressing over the cabbage mixture; mix well. Let sit in the refrigerator for 1 hour.

Cook’s Note

Try adding some macaroni and cheese for a delicious variation.

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