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Loaded Fries With Brisket Recipe

Name: The Brass Tap - Highland Villages Loaded Fries With Brisket Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs russet potatoes; 4 cups vegetable oil (for frying); 2 tbs cornstarch; 2 tsp kosher salt; 1 tsp black pepper; 1 lb beef brisket, cooked and shredded or chopped; 1 cup barbecue sauce; 2 tbs beef broth or reserved brisket juices; 3 tbs unsalted butter; 3 tbs all-purpose flour; 1 cup whole milk; 1.5 cups sharp cheddar, grated; 2 oz cream cheese (softened); 1 tsp Dijon mustard; 0.5 tsp smoked paprika; 0.5 tsp kosher salt; 0.25 tsp black pepper; 3 tbsp green onions, thinly sliced; 2 tbsp pickled jalapeños, sliced; 0.5 cup crispy fried onions (store-bought or homemade); 2 tbsp fresh cilantro (optional), chopped; 0.5 tsp coarse sea salt (to finish)

Inspired by The Brass Tap - Highland Village

Time1h 30m

Serves4

Make Loaded Fries With Brisket Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crispy Fries

2 lbs russet potatoes

4 cups vegetable oil (for frying)

2 tbs Cornstarch

2 tsp kosher salt

1 tsp black pepper

Smoked Brisket

1 lb beef brisket, cooked and shredded or chopped

1 cup barbecue sauce

2 tbs beef broth or reserved brisket juices

Cheese Sauce

3 tbs Unsalted butter

3 tbs 00 bread flour

1 cup whole milk

1 1/2 cups sharp cheddar, grated

2 oz cream cheese (softened)

1 tsp Dijon mustard

1/2 tsp Smoked paprika

1/2 tsp kosher salt

1/4 tsp black pepper

Toppings & Garnish

3 tbsp green onions, thinly sliced

2 tbsp pickled jalapeños, sliced

1/2 cup crispy fried onions (store-bought or homemade)

2 tbsp fresh cilantro (optional), chopped

1/2 tsp coarse sea salt (to finish)

Method

Crispy Fries

Prep potatoes

Wash and scrub the russets. Cut into 1/4- to 1/2-inch matchstick fries. Place cut potatoes in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch.

Dry and toss

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. In a large bowl, toss the dried fries with cornstarch, kosher salt, and black pepper until evenly coated.

Par-fry

Heat vegetable oil in a deep pot or heavy-bottomed pan to 325°F (160°C). Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until softened and pale golden (not fully crisp). Remove with a slotted spoon and drain on a wire rack or paper towels.

Final crisp

Increase oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for another 2–3 minutes until deep golden-brown and crisp. Drain on paper towels, immediately season with a light sprinkle of salt, and set aside on a warm baking sheet to keep hot.

Smoked Brisket

If using leftover brisket, warm it gently: place shredded or chopped brisket in a small saucepan with 2 tablespoons beef broth or reserved juices and 1 cup barbecue sauce. Heat over low to medium heat, stirring occasionally, until warmed through and sauced (about 6–8 minutes). If brisket is cold from the fridge, cover and gently simmer to avoid drying.

Taste and adjust: if sauce is very sweet or thick, thin slightly with an additional tablespoon of broth. Keep brisket warm until assembly.

Cheese Sauce

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook, whisking constantly, 1–2 minutes to form a blond roux (don’t let it brown).

Add milk

Gradually whisk in the whole milk, bringing the mixture to a gentle simmer and whisking until thickened and smooth, about 2–3 minutes.

Finish sauce

Lower heat to low, whisk in cream cheese until melted and smooth. Add grated sharp cheddar a handful at a time, whisking until fully incorporated and silky. Stir in Dijon mustard, smoked paprika, kosher salt, and black pepper. Keep warm over very low heat, stirring occasionally. If sauce becomes too thick, thin with 1–2 tablespoons milk.

Assembly & Finish

Arrange the hot fries on a large oven-safe platter or portion onto individual plates. Spoon the warm cheese sauce evenly over the fries.

Top the cheese-covered fries with the warmed, sauced brisket, distributing it evenly.

Scatter pickled jalapeños, sliced green onions, and crispy fried onions over the brisket. Finish with a light sprinkle of coarse sea salt and chopped cilantro if using.

Serve immediately while hot and gooey. Provide extra barbecue sauce or hot sauce at the table if desired.