Products used in this recipe
Potato Waffle & Brisket With Pickled Veg
Yield: 10 Servings
Yield: 10 Servings
A potato waffle sandwich loaded with saucy, slow cooked brisket, served with pickled vegetables.
Instructions:
BRISKET
1. Brown brisket. Remove from pan. Reduce heat to low, add Edgell Onion, garlic, Leggo’s Tomato Paste, stock, dry white wine and chipotle sauce.
2. Place brisket and sauce in gastronorm, cover. Roast at 150°C for 3 hours. Remove cover and cook for 1 hour.
3. Pull brisket meat and reduce liquid until thickened.
PICKLED VEG
Place Edgell Vegetables into sterilised jars. Heat peppercorns, bay leaves, sugar, salt, vinegar and water, bring to boil. Pour over vegetables. Ensure lids are airtight. Refrigerate for 24 hours.
TO SERVE
Spread one waffle with sour cream, load with brisket, add rocket and top with second waffle.
WAFFLES
1. Mix all waffle ingredients together in a stand mixer.
2. Cook in a waffle iron.
