Your favorite beverage is now a part of a balanced breakfast! Or is it Dinner? You decide!
Courtesy of Executive Chef Matt Dean Pettit, Rock Lobster Food Co, Matty’s Seafood Brands & Food Network show Super Snack Brothers.
Using a Dutch oven with a lid, add oil and heat to high on stove top.
Dredge and fully cover your beef in flour.
Place beef into hot Dutch oven, browning the meat on all sides until crispy and brown.
Once all sides are browned, remove beef from pot and let rest.
Add carrots, onion and celery. Sweat down until soft and translucent, stirring occasionally.
Add Coca Cola to the pot.
Add fresh rosemary, thyme and cumin.
Bring to a slight boil and then reduce to medium heat. Re-add the meat into the liquid. The liquid should rest half way up the meat.
Preheat oven to 325ºF (160ºC)
Place Dutch oven into oven. Cover and cook for 3 hours, turning the meat each hour, adding water if need be to maintain liquid level at half way up the meat.
Remove from oven, let rest and pull meat a part using forks.
Preheat waffle iron.
Beat eggs in large bowl.
Beat in flour, milk, canola oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray waffle machine with non-stick cooking spray.
Add mixture batter, cook until golden brown.
Pick fresh rosemary and set aside in small bowl.
In medium sized mixing bowl combine mayonnaise, horseradish, fresh lemon, rosemary, salt and mix together until sauce is fully blended.
Set sauce aside until building the sandwich.
Take 8 waffles and use them as base for the sandwiches.
Swipe a good amount of sauce on each base.
Top with the pulled hot beef brisket.
Garnish with a little more sauce.
Serve open faced or closed with a top layer of waffle.