Pulled Smoky American Brisket with Chilli and Lime Waffles, Poached Eggs and Salsa Fresca


  • 500g Harvey Beef Creations Smoky American Brisket
  • 4 free range eggs
  • 2 vine tomatoes, finely diced
  • ½ red onion, finely diced
  • ½ bunch coriander
  • Sea salt & olive oil

For the waffles

  • 175g self-raising flour
  • 1 tsp dried chilli flakes
  • Zest of 2 limes
  • Juice of 2 limes
  • 4 eggs, separated
  • 10ml water
  • 25g melted butter

Sea salt flakes, black pepper and olive oil to season


  1. Pre-heat oven to 140c, then in a lined roasting dish add brisket and all marinade along with 1/2 cup water, cover with foil tightly and bake for 3hrs per 500g. Turn & baste half way through cooking and add more water if necessary, cook until meat is tender and a knife goes through it easily. Allow to rest for 20 minutes, then shred, add any pan liquids back to the meat and mix through. Alternatively place in a slow cooker with 1/2 cup of water or stock and slow cook on low for 6-8 hrs.
  2. Finely dice the onion, tomatoes and chop the coriander. Mix together and dress with olive oil.
  3. For the waffles, sift flour and mix through chilli flakes. Add yolks, water, juice and melted butter and fold through gently. Whisk egg whites to a stiff peak and gently fold through the flour batter. Cook in a waffle iron until golden.
  4. Poach eggs in gently simmering water, remove with a slotted spoon when whites are firm and yolk are soft.
  5. Assemble hot brisket on waffles, top with egg, salsa and serve. Ideal for breakfast or brunch.


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