16.3.17

Recipe: Dark Beer Pulled Brisket on Cheddar Waffles with Blue Cheese Kale Coleslaw

By Ed




Once or twice a football season, I like to get together with a buddy who shares a similar passion for food, drink and the NFL and watch a game and eat myself stupid. I call it Foodball. (Well, I don't really call it that, but I just decided to start).


This season, I'd put that off too long, so when an ideal game showed up on the schedule  - Steelers (his team) vs. Bills (always on free Over-the-Air TV) - we decided to do something.


I had a 3lb beef brisket in the freezer. I'd bought it way back in summer when I saw it deeply discounted as it was approaching a sell-by date. I always scan the fresh cuts of meat section, looking for an "Enjoy Tonight!" sticker - how our store often denotes great deals - and this brisket is a reason why. It is a choice cut of meat that normally costs a lot.


Why yes, you are special, my well-marbled friend.


I'd also cooked a brisket over the summer with friends over a smoker. It was tasty, but it was also extremely time-consuming and I wanted a way to get that delicious meat without the hours.  Enter the Instant Pot pressure cooker.


Here's how it all went down.





OK, first off, while you aren't smoking this brisket, I did make a pile of steps for everything else. So while the Instant Pot is doing its thing and saving you hours of waiting, you'll be making waffles and 'slaw, so budget your day accordingly.







Ingredients:

Waffles

  • Waffle mix - I used an 'add egg and milk' one instead of an all-in-one, just to make it fresher
  • Good cheddar or old cheese
  • canola oil

Brisket
  • dry rub (I use Meathead's Memphis Dust because it's called MEATHEAD'S MEMPHIS DUST! I like every single part of that name.)
  • canola oil
  • bottle of Stout beer (mine was homemade, but any good oatmeal stout or heavy porter would rock) plus a mystery ingredient possibly revealed below.
  • BBQ sauce (your favourite one) - I used Bullseye Guinness to keep on theme.
  • 3 lb of Brisket (bought on sale)

Blue Cheese Slaw
  • Pre-shredded Coleslaw base - I used one with kale to make it all fancy
  • blue cheese dressing






Cheddar Cheese Waffles:

30-45 mins, mostly hands on:

I made these in the morning before the brisket went on. Partly because I was already making waffles for the kids and it didn't take much to make some special cheese ones and partly because I was just so excited to cook all of this, I couldn't wait to get started.

If you are in a time crunch, consider making them ahead, freezing and reheat in toaster or oven at 250F, or cook them while the Brisket is on and have them nice and fresh and hot.


I cooked my waffles in our favourite kitchen appliance of all - the Griddler from Cuisinart (you can read our Griddler review here) - with the add-on waffle plates.


  • If your household has a 'from scratch' waffle recipe; use that. This was inspired by my father-in-law's cheese waffles, but I was a little too lazy to follow all of his steps.
  • I used the Aunt Jemima Batter mix (add eggs and milk version). Add 3 Tbsp oil and 1/2 cup (or more) of grated cheese. A strongly flavoured quality cheddar will make sure the cheese taste really pops when you cook it up.
  • Use lots of cooking oil spray on the waffle iron each time you put a new batch in. That cheese can get sticky.
  • I laid the waffles out to cool on cookie sheets so they wouldn't crush each other. They toasted up easily later on for that fresh-off-the-iron taste.


This many waffles only makes half a dozen sandwiches, so make lots or serve them open-faced if you have a crowd.


Dark Beer Beef Brisket (in the Instant Pot):

2.5-3 hours of time (mostly hands off)

This is the part I was most excited about. I used this recipe as my base. The changes I made are indicated below:
  • Coat the Brisket in Dry Rub and brown in canola oil with pressure cooker set to saute.
The sugar in the dry rub tends to caramelise up nicely. That blacken-ness = tasty! 


  • Add 1 cup of stout ale (or Stout/ Dr Pepper mix - yeah I freelanced a bit, and my mystery ingredient is now yours to allude to when you serve this)



  • Seal and Pressure cook for 2 hours (I needed more time than Emeril), let steam off, and shred with forks.
  • Add BBQ sauce of your choice and set pressure cooker for slow cooker mode.  Stir to coat and serve. I actually let it slow cook for another 30 minutes with the sauce to work the flavour in.




Blue Cheese Kale Coleslaw:


5 minutes hands on, 1 hour or more to chill in the fridge.


This is an easy one, unless you make slaw by hand, chopping up cabbage and such and such. Good on you - I don't because the bagged mixes go on sale pretty often and they have some awesome ones (like carrot and broccoli) that would be really labour intensive.



  • Dump Coleslaw mix in a large bowl.
  • Add 1/4 cup (give or take) of Blue Cheese dressing and mix till you get it coleslaw-y. You can cut the blue cheese with 50% regular coleslaw dressing if you want to tone down the blue cheesiness a bit. 
  • Done. Easy.

I laid out all the fixings and let everyone build their own sandwiches. They are messy as heck but so delicious. You'll want a huge backlog of waffles pre-made when you serve it, otherwise, people will be getting seconds while you're still cooking waffles and looking longingly at the food.



Are you ready for some Foodball?!



yield: 3 lb brisketprint recipe

Dark Beer Beef Brisket (in the Instant Pot)

INGREDIENTS:

  • dry rub (I use Meathead's Memphis Dust)
  • canola oil bottle of Stout beer (e.g. Guiness)
  • BBQ sauce (your favourite one) - I used Bullseye Guinness to keep on theme.
  • 3 lb of beef brisket

INSTRUCTIONS:

  1. Coat the Brisket in Dry Rub and brown in canola oil with the Instant Pot set to sauté.
  2. Cook until the brisket gets nice and evenly browned.
  3. Add 1 cup of stout ale. Seal and pressure cook for 2 hours, let the steam off, and then shred the meat with forks.
  4. Add BBQ sauce of your choice and set pressure cooker for slow cooker mode.
  5. Stir to coat and serve. I actually let it slow cook for another 30 minutes with the sauce to work the flavour in.
Created using The Recipes Generator




yield: 1/2 dozenAuthor: Ed Hickenprint recipe

Cheddar Cheese Waffles

If you are in a time crunch, consider making them ahead, freezing and reheat in toaster or oven at 250F, or cook them while the Brisket is on and have them nice and fresh and hot.

INGREDIENTS:

  • 1 cup Pancake mix
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup grated old cheddar cheese
  • 3 Tbsp canola oil

INSTRUCTIONS:

  1. Mix Pancake mix, milk and egg together in a large bowl.
  2. Preheat the waffle iron.
  3. Fold in 3 Tbsp oil and 1/2 cup (or more) of grated cheddar cheese into the batter.
  4. Use lots of cooking oil spray on the waffle iron each time you put a new batch in. That cheese can get sticky. Cook the waffles.
  5. Lay out the waffles out to cool on cookie sheets so they won't crush each other. Keep warm in a 250F oven. They also toast up easily later on for that fresh-off-the-iron taste.
Created using The Recipes Generator

4 comments:

  1. Holy cow, does this look delicious. My menfolk would love EVERYTHING about this, well, except maybe for the kale...it being a vegetable and all. But, I am pinning this to make in the very near future, I'll be a popular gal.

    Thanks for the recipe.

    Hugs, Lynn

    ReplyDelete
    Replies
    1. You're so welcome, Lynn! Thanks so much for your comment. :)

      Delete
  2. I am starting to use my instant pot a lot. Can't wait to try this.

    ReplyDelete
    Replies
    1. It's perfect for watching "the game", Michelle. You won't be disappointed. Thanks for your comment! :)

      Delete

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