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Issue 581: Waffle-Icious Corned Beef With Cherry Bbq Sauce

Chavi Feldman

This hybrid of sweet cherries and tangy barbecue sauce takes this succulent dish to the next level.

Thursday, February 22, 2018

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Food and prop styling by Renee Muller, Photography by Moishe Wulliger

This hybrid of sweet cherries and tangy barbecue sauce takes this succulent dish to the next level. Each bite is… you guessed it — waffle-icious!

INGREDIENTS

SERVES 10 – 12


Ingredients
  • 1 3½–4 lb (1½–1¾ kg) corned beef
  • 3½–4 cups apple juice
  • 1 18-oz (510-g) bottle barbecue sauce (I used Jack Daniel’s Original)
  • 3 15-oz (425-g) cans sweet pitted cherries, drained
  • ¼ cup water
  • 12 store-bought frozen waffles
  • kosher salt, for sprinkling
  • chili powder, for sprinkling
PREPARATION

Preheat oven to 300°F (150°C). Remove corned beef from bag and place in a 9x13-inch (20x30-cm) baking pan, together with the juice and spices from the bag. Pour 3½–4 cups of apple juice into the pan, just enough to submerge the meat. Cover tightly with foil and bake for 5 hours. Remove from oven and allow to cool for 45 minutes to an hour. Keep covered.

When the meat is cool enough to handle, pour off the juice and discard. Slice the corned beef into 8–10 large chunks and shred with two forks. It should shred easily.

For the sauce, combine 2 cans of drained cherries with the barbecue sauce and blend in a blender or food processor. Pour ¼ cup water into the empty barbecue sauce bottle and shake to loosen remaining sauce. Add to blender and blend until smooth.

Depending on the size of your corned beef, pour about half to two-thirds of the sauce into the shredded meat and mix well to combine. Add the third can of drained cherries to the reserved sauce and heat in a small saucepan over a low flame, watching carefully so it doesn’t burn. Keep warm.

Preheat oven to 425° (220°C). Grease a large baking sheet with cooking spray. Place frozen waffles onto the baking sheet and spray with additional cooking spray. Sprinkle lightly with kosher salt and chili powder. Toast waffles for 6–8 minutes. Flip over, sprinkling additional salt and chili powder on the second side. Return to oven and toast an additional 6–7 minutes, or until slightly golden.

To serve, heat meat in a 350°F (180°C) oven for 15–20 minutes, or until heated through. Spoon a generous portion over each toasted waffle and drizzle with a spoonful of warm sauce. Serve immediately. 581_

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