Southern Waffles Smothered with Brisket Gravy
Waffles for dinner? Yes! In the South, waffles are often served smothered with gravies of chicken, sausage or ham. Nations Best® Brisket is excellent as a smothering topping, especially on these freshly-griddled waffles. Try Nations Best turkey, too.
Meat Suggestions
Ingredients
Waffles
2 large eggs, separated
1 3/4 c whole milk
1/3 c melted butter
1 Tbsp grated onion
1 Tbsp snipped fresh chives
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp brown sugar
Creamed Brisket
6 Tbsp butter
6 Tbsp all-purpose flour
2 1/2 c whole milk
1/4 tsp dried thyme
Salt & freshly ground black pepper, to taste
12 oz shredded Nations Best® Corned Beef Brisket
2 Tbsp chopped flat-leaf parsley, for garnish
Directions
Serves 6
Prepare the waffles. In a bowl, whisk together the egg yolks, milk, butter, onion and chives. Separately combine the flour, baking powder and salt and whisk it into the egg mixture until just combined. Beat the egg whites until stiff and then fold them in with a rubber spatula. Cook the batter in a preheated waffle iron until golden brown, about 2 minutes. (Makes 6 waffles.)
Prepare the creamed brisket. Melt the butter in a heavy saucepan over medium heat. Whisk in the flour until it browns slightly, about 2 minutes. Slowly pour in the milk, whisking until smooth. Season with thyme, salt and pepper. Cook over low heat, whisking, until thickened, about 6 minutes. Stir in the beef and cook until heated through. Serve over warm waffles. Sprinkle with chopped parsley.
