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Slow-Roasted Balsamic Beef Waffle Sandwich

Posted by Cherry On My Sundae on

Sandwich Ingredients:

3 lb beef chuck roast
1 tsp. salt
½ tsp. black pepper
1 red onion, peeled and roughly chopped
6 garlic cloves
½ c. Teaoli Balsamic Vinegar (any flavor you like)
1½ c. beef stock
1 bay leaf

Pickled Onion Ingredients:
1 red onion, finely sliced
½ c. water
½ c. white vinegar
1 Tbsp. sugar
1 tsp. salt

Horseradish Cream Ingredients:
2 Tbsp. creamed horseradish
¼ c. mayonnaise

Waffle Ingredients:
1⅓ c. flour
4 tsp. baking powder
½ tsp. salt
2 tsp. sugar
2 eggs, yolks and whites separated
½ c. butter, melted
1¾ c. milk

Instructions:

1. Preheat the oven to 325° F.
2. Season the chuck roast with salt and pepper. Place in a roasting pan and add red onion, garlic, balsamic vinegar, beef stock, and bay leaf. Cover and braise in the oven for three hours or until the beef shreds easily.
3. Shred the beef and let it rest in the braising liquid. Keep warm in the oven, which you can turn off until ready to serve.
4. Meanwhile, pickle the red onions by combining water, vinegar, sugar, and salt; add onion and let rest for 30 minutes or more.
5. Prepare the horseradish cream by combining both ingredients and mixing well. Set aside.
6. In a medium sized bowl, beat egg whites until moderately stiff. In another bowl, combine dry ingredients. Fold in egg whites until incorporated. Use about ⅔ cup of the mixture in a waffle iron. Cook until golden brown, then remove from heat.
7. Assemble sandwiches by layering beef, horseradish cream, and red onions on half of each waffle; fold over and serve immediately.

Recipe adapted from Cherry On My Sundae.


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