Feb 3, 2015
•1 lb. of your favorite recipe pot roast, with some reserved jus
•2 yukon gold potatoes, sliced paper thin, preferably sliced on a mandolin
•1 large onion, julienned
•1 carrot, peeled and finely julienned
Immerse the sliced potatoes in water, and chill overnight.
The next day, drain the potatoes thoroughly, heat frying oil to 365 degrees, and fry in small batches till crispy and golden brown. Stir often during the cooking process.
Drain on paper towels, and season with salt and pepper.
Sauté onions over medium heat, tossing often, till dark, caramelized and sweet.
Season with salt and pepper and a touch of fresh rosemary Lightly blanch carrots in simmering water and plunge in ice watee to stop cooking.
Drain and toss with a teas.. of chopped fresh parsley.
Slice beef ¼ inch thick or chop, toss with reserved cooking liquid to provide flavor.
Arrange chips on your serving platter.
Place a small piece of sliced beef, or a small pile of chopped beef on your chips. Top with caramelized onions and finish with a few of the carrots, dust with salt and pepper.
Consume, and remember lazy weekends at your Grandmother’s house, with the smell of dinner cooking, family, and the promise of homemade pie afterwards.
By Chef Quinn Corbett