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    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.


    • Waffles:
    • 2 large eggs, separated
    • 1 3/4 c whole milk
    • 1/3 c meltedbutter
    • 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


    1. 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.)
    2. 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 6minutes. Stir in the beef and cook until heated through. Serve over warm waffles. Sprinkle with chopped parsley.