Bring a little festive indulgence to the table with Mulled Wine and Dine Pulled Beef Fries. McCain Crispy French Fries loaded with tender pulled beef, and creamy horseradish, then finished with a sticky mulled wine glaze.
Serve with a rich beef gravy on the side for dipping and you’ve got all the comforting flavours of a festive roast transformed into one seriously loaded Chipmas sharing platter.
Perfect for a Christmas get-together, cosy winter night or as a delicious way to give leftover roast beef and gravy a whole new lease of life.
Preheat the oven and cook the McCain Crispy French Fries according to the pack instructions until golden and crispy.
Spread them evenly over the baking trays, using two trays if necessary to give the fries enough room to cook evenly.
Make the mulled wine glaze
While the fries are cooking, pour the mulled wine into a small saucepan and bring to a gentle boil.
Reduce the heat and simmer for around 20 minutes, or until the wine has reduced considerably and become glossy and slightly sticky.
Keep an eye on the glaze towards the end of cooking, as it will thicken more quickly as the liquid reduces.
Heat the beef and gravy
Gently reheat the shredded short rib until piping hot throughout.
Heat the leftover beef gravy thoroughly in a separate saucepan, then pour it into a small serving bowl ready for dipping.
Build your festive fries wreath
Place the bowl of hot beef gravy in the centre of a large round sharing board or platter.
Arrange the crispy McCain Crispy French Fries around the gravy in a festive Chipmas wreath, then pile the warm pulled beef over the fries and dot with creamy horseradish sauce.
Add the mulled wine glaze
Drizzle the sticky mulled wine reduction over the wreath. A little goes a long way, so add enough to bring that festive flavour without soaking the fries.
Finish with a scattering of freshly chopped chives, then bring your festive fries wreath straight to the table with the hot beef gravy in the centre, ready for dipping.
Recipe tips
Get the fries properly crispy. They’re carrying some substantial toppings, so give them plenty of room on the baking trays and cook until golden and crisp.
Keep the gravy for dipping. Serving the majority of the gravy on the side rather than pouring it over the fries helps stop your fries becoming soggy.
Take your time with the glaze. The mulled wine needs to reduce enough to become glossy and slightly sticky rather than remaining watery.
Don't go overboard with the horseradish.Dot small amounts around the platter so you get little hits of creamy heat without overpowering the beef.
Assemble at the last minute. Have your beef and gravy hot and ready to go, then build the platter as soon as the fries come out of the oven.
Variations
Why Mulled Wine and Beef Work So Well Together
Mulled wine isn’t just for drinking.
Gently reducing it concentrates its fruity, sweet and warming spiced flavours, creating a glossy glaze that works brilliantly with rich, slow-cooked beef.
The creamy heat of horseradish cuts through the richness, and the crispy fries provide that all-important crunch.
Add a bowl of rich beef gravy for dipping and you’ve got classic festive flavours in a very different form.
Make It with Christmas Leftovers
Got leftover roast beef and gravy from Christmas dinner? This recipe is a great way to turn them into something completely different the next day.
Instead of cooking short rib, shred or thinly slice your leftover roast beef and reheat it thoroughly before adding it to the fries.
Leftover beef gravy can become your dipping sauce, while any roasted vegetables hanging around in the fridge can make their way onto the platter too.
It’s ideal for Boxing Day or Twixmas, when another plate of reheated Christmas dinner might not be quite as exciting as it was the first time around.
Don't Have Short Rib? Try These Instead
Short rib gives these fries a rich, tender topping, but there are plenty of alternatives.
Leftover roast beef is an obvious festive swap simply shred or thinly slice it before reheating. Slow-cooked brisket gives you a similarly tender, pull-apart texture, while braised beef cheek makes an extra-rich version.
You could also use thinly sliced leftover roast steak or another cooked beef joint.
Whichever beef you choose, pairing it with the mulled wine glaze, horseradish and gravy will give you those signature Mulled Wine and Dine flavours.
Make Your Mulled Wine and Dine Fries Vegetarian or Vegan
You can keep the rich, festive feel of Mulled Wine and Dine Fries without the beef.
For a vegetarian version, try pulled king oyster mushrooms or a mixture of roasted mushrooms for a deeply savoury topping that works brilliantly with the sweet mulled wine glaze.
If you’re using Christmas leftovers, sliced vegetarian Wellington or crumbled nut roast are great alternatives too. They bring the same hearty, festive feel and make this an easy way to give the remains of a vegetarian Christmas dinner a second outing.
Swap the beef gravy for a rich mushroom or onion gravy, then keep the horseradish cream, and mulled wine glaze.
For a vegan version, try roasted or pulled mushrooms, leftover vegan nut roast or a vegan mushroom Wellington. Use a vegan mushroom or onion gravy and a dairy-free horseradish sauce, checking the labels of your chosen ingredients to make sure they’re suitable for vegans.
Prefer to Make It Without Alcohol?
You can still get that sweet, spiced festive flavour without using mulled wine.
Try reducing red grape juice or cranberry juice with orange and warming spices such as cinnamon and cloves until it becomes glossy and lightly syrupy.
Drizzle it over the pulled beef in the same way as the mulled wine glaze.
Frequently Asked Questions
What are Mulled Wine and Dine Fries?
A:
Mulled Wine and Dine Fries are crispy McCain Crispy French Fries loaded with pulled beef, and creamy horseradish, finished with a sticky mulled wine glaze and served with rich beef gravy for dipping.
What beef can I use instead of short rid?
A:
Leftover roast beef, slow-cooked brisket and braised beef cheek all work well. If you’re using leftover roast beef, shred or thinly slice it before reheating thoroughly.
Can I make Mulled Wine and Dine Fries with leftover Christmas beef?
A:
Yes. Leftover roast beef and gravy are ideal for this recipe. Reheat the beef thoroughly before adding it to freshly cooked fries and serve the hot leftover gravy on the side for dipping.
Can I make Mulled Wine and Dine Fries vegetarian?
A:
Yes. Try pulled king oyster mushrooms, roasted mushrooms, vegetarian Wellington or leftover nut roast in place of the beef. Swap the beef gravy for a rich vegetarian mushroom or onion gravy.
Can I make Mulled Wine and Dine Fries vegan?
A:
Yes. Top the fries with roasted mushrooms, vegan nut roast or mushroom Wellington and use vegan gravy and dairy-free horseradish sauce. Check the individual ingredient labels before serving.
What can I use instead of mulled wine?
A:
For an alcohol-free version, reduce red grape or cranberry juice with orange and festive spices such as cinnamon and cloves until glossy and slightly syrupy.
What can I serve with Mulled Wine and Dine Fries?
A:
They're designed as a festive sharing dish, so you can serve them as part of a larger Chipmas spread. Keep the hot gravy alongside the platter for dipping and add extra horseradish sauce for anyone who wants more of a kick.
