Potato Leek Waffle With Braised Beef {Food & Wine Belgium}

Instructions

Beef

1. Preheat oven to 325°F.
2. Season beef with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat.
4. Brown beef on all sides, about 10 minutes.
5. Work in batches if the pot is not big enough to fit all the meat in one layer.
6. Transfer browned meat to a plate, and cover loosely with foil.
7. Add onions to the pot and cook until beginning to brown.
8. Add carrots and celery and cook until vegetables have softened, about 5 minutes. Stir in the flour and cook another 2 minutes.
9. Slowly whisk in the wine and beef broth to prevent lumps. Reduce heat to a simmer, and return the beef to the pot.
10. Cover with lid, place in the oven, and cook until the beef is tender, about 2 hours.
11. Add rosemary and thyme, cover, and continue to cook another 30 minutes.
12. Remove pot from oven. If sauce looks too thick, add a bit more beef broth to thin it out. Keep pot covered so beef stays warm.

Waffles

1. While the beef cooks, wash the potato and pierce with a fork.
2. Microwave until soft, about 7-10 minutes, turning once halfway through.
3. Scoop cooked flesh out of the potato into a medium bowl and mash. Set aside.
4. Heat vegetable oil in a small saute pan over medium heat.
5. Add leeks and cook until softened but not browned, about 5 minutes.
6. Season with salt and pepper. Remove pan from heat.
7. Add leeks, milk, and sour cream to the potato; whisk together.
8. Whisk in the eggs and Gouda cheese. Whisk in the flour and baking powder. Batter should be thicker than pancake batter.
9. Heat a waffle iron and coat with non-stick spray.
10. Pour batter into the waffle iron and cook until lightly browned.
11. Remove waffles to a serving plate.
12. Top each waffle with some beef and gravy. Garnish with rosemary leaves.