Steps

• Step 1

  For the Smoked Corned Beef, see recipe here: https://www.traeger.com/recipes/smoked-corned-brisket

• Step 2

  Make the gravy. In a sauté pan over medium-high heat, melt the butter. Add garlic and shallot and sauté until translucent and tender, 1-2 minutes. Add flour and cook until fragrant.

  Ingredients

  • 2 Tablespoon unsalted butter

  • 2 Clove garlic, minced

  • 2 Tablespoon shallot, minced

  • 2 Tablespoon all-purpose flour

• Step 3

  While whisking, stream in chicken stock working out any lumps. Add dijon, salt, and pepper, and bring to a simmer. Cook until the gravy is thick enough to coat the back of a spoon, 10-15 minutes.

  00:10

  Ingredients

  • 2 Cup chicken stock

  • 1 Tablespoon Dijon mustard

  • To Taste Salt

  • To Taste Pepper

• Step 4

  Remove the gravy from heat and fold in the fontina cheese, and warmed corned beef.

  Ingredients

  • 1/2 Cup fontina cheese, cut into 1/2-inch cubes

  • 1 Cup cooked smoked corned beef, shredded into bite sized pieces or cut into 1/2-inch cubes, warmed

• Step 5

  Place the fries on a serving dish and pour the gravy over the fries. Top with sauerkraut and Thousand Island dressing. Enjoy!

  Ingredients

  • 4 Cup crispy fries, cooked

  • 1/2 Cup sauerkraut, for serving

  • 1/2 Cup Thousand Island dressing, for serving