A St. Patrick’s Day tradition with a twist
As I write this it’s almost St. Patrick’s Day! For most families the day won’t be complete until we sit down to the traditional dinner of corned beef and cabbage.
While I love customs, I also love swoon-worthy recipe mash-ups.
So, we’re not abandoning tradition, just bending it a little.
Another popular dish starring corned beef is the Reuben sandwich. The perfect blend of flavors; savory, tangy and a hint of sweet. Can we just agree that the Reuben is the best sandwich ever?
If you love a Reuben half as much as I you’ll love this – Reuben Sandwich Braid
Lots of Irish pubs have “Irish Nachos” on the menu. These are usually Mexican style nacho toppings with potato chips, French fries or potato wedges instead of tortilla chips.
Let’s get our Irish on and mash up Irish Nachos with a Reuben sandwich. Oh, yes. This is happening!
We’ve got steak cut fries loaded with succulent corned beef, Swiss cheese and sauerkraut then drizzled with thousand island dressing.
Of course, we could just sprinkle with Swiss cheese and call it good. But you know me, little ideas just pop into my head. We need something creamy and cheesy, like queso sauce, but Irish. You know? How about a sharp cheddar cheese sauce made with Guinness beer?
It’s St. Paddy’s Day, after all!
PUB STYLE IRISH NACHOS WITH GUINNESS CHEDDAR SAUCE
What You’ll Need:
- 1 (20 to 30 oz.) package frozen French fries – or fresh equivalent – see note*
- 1 ½ cups corned beef, chopped
- ½ cup sauerkraut, well drained
- 1 cup Swiss cheese, shredded
- Thousand island dressing for drizzling
- Green onion for garnish
- Guinness Cheddar Sauce – recipe below
*Note – Use any cut of potato that appeals to you, I used steak cut fries but waffle cut would be really good.
- Bake your potatoes per package directions, leaving the oven on afterward to bake the finished nachos.
- Meanwhile, make the cheese sauce. When the potatoes are done – assemble the nachos.
- You can choose between a baking sheet or a cast iron skillet, a skillet makes such a drool-worthy presentation. Here’s the one I use – Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch
- On a baking sheet or cast iron skillet; spread half the potatoes and cover with half the corned beef, sauerkraut and swiss and some cheese sauce. Repeat to make a second layer on top.
- Place in the oven to melt the cheese. Serve with more Guinness cheddar sauce.
GUINNESS CHEDDAR SAUCE
What You’ll Need:
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup Guinness or other stout beer
- ½ to 1 cup milk
- 1 tsp. dry mustard
- 2 tsp. Worcestershire sauce
- Hot sauce, to taste – optional
- 8 oz. sharp cheddar cheese, grated
- Salt and pepper
- In a sauce pan, over medium heat, melt the butter. Add the flour and whisk together for 2 minutes to make a roux.
- Add the beer and ½ cup milk and bring the mixture to a simmer stirring constantly. Add the mustard, Worcestershire sauce and hot sauce. Continue stirring until mixture thickens.
- Add the cheese by small handfuls waiting until each addition melts completely before adding the next.
- Continue to stir until the mixture is smooth. If the sauce is too thick add more milk and stir.
- Season with salt and pepper.
Perhaps this cheese sauce is the real pot of gold at the end of the rainbow. If you see a leprechaun, please ask him for me.