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Juicy slow-cooked beef brisket piled high on a golden brown Belgian waffle with melted cheddar cheese.

The Ultimate Beef Brisket Waffle Sandwich

This Beef Brisket Waffle Sandwich features juicy shredded beef, gooey melted cheddar dripping down the side, and a dark savory sauce over golden brown Belgian waffles.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Beef Brisket Waffle Sandwich Ingredients
  • 2 lbs Beef Brisket Flat or point cut, for shredding.
  • 1 tbsp Olive Oil For searing the meat.
  • 1 tsp Kosher Salt For seasoning.
  • 0.5 tsp Black Pepper For seasoning.
  • 2 cups Beef Broth Low-sodium, for braising.
  • 2 cups All-Purpose Flour For waffle structure.
  • 1 tbsp Baking Powder For rise.
  • 0.5 tsp Salt For batter flavor.
  • 1.5 cups Whole Milk For batter moisture.
  • 2 large Eggs For binding.
  • 4 tbsp Unsalted Butter Melted.
  • 4 slices Sharp Cheddar Cheese Thickly sliced.
  • 0.5 cup Dark Savory Sauce BBQ sauce or beef glaze.
  • 1 tbsp Fresh Parsley Chopped, for garnish.

Equipment

  • 1 Dutch Oven or Slow Cooker For braising the beef.
  • 1 Belgian Waffle Maker For thick, deep-pocketed waffles.

Method
 

Preparation and Assembly
  1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Season the brisket with salt and pepper, and sear for 4-5 minutes per side until a deep crust forms.
  2. Pour in 2 cups beef broth, cover tightly, and braise in the oven at 325°F (165°C) for 3.5 to 4 hours until exceptionally tender.
  3. Remove the brisket and use two forks to shred the meat. Toss with a few tablespoons of the braising liquid to keep it juicy.
  4. Whisk the flour, baking powder, and salt. In a separate bowl, combine milk, eggs, and melted butter. Fold wet ingredients into dry until just combined.
  5. Cook the batter in a preheated Belgian waffle maker until thick and golden brown.
  6. Place shredded beef on a bottom waffle. Top with a thick slice of sharp cheddar cheese. Broil for 1-2 minutes until gooey and dripping down the sides.
  7. Top with the second waffle. Drizzle the dark savory sauce over the top waffle and sprinkle with chopped fresh parsley. Serve on parchment paper.

Notes

Keep finished waffles on a wire rack in a warm oven (200°F/90°C) to stay crisp.
Reduce your dark savory sauce on the stove if it needs a thicker consistency.