Cheddar Waffles with Beer-Braised Beef and Pickled Red Onion

Method

1. Slice the red onion very thinly into a small bowl, add most of the vinegar, half the brown sugar and a little of the salt, mix and leave for 20 min. Stir once or twice; it turns pink and tangy.

   Add in this stepRed onion ½Cider vinegar 1¾ tbspBrown sugar 1 tspSalt ⅛ tsp

2. Heat the oil in a frying pan (22 cm) over medium-high heat, add the beef and cook for 6 min, breaking it up with a spatula but not stirring too often, so it browns deeply.

   Add in this stepNeutral oil 1 tbspMinced beef 200 g

   medium-high heat

3. Lower the heat to medium heat, add the chopped onion and cook for 7 min until soft and golden.

   Add in this stepOnion 1

   medium heat

4. Pour in the beer and scrape the pan, then add the remaining brown sugar, the mustard, thyme, the rest of the vinegar and some of the salt, and simmer over low heat for 18 min. It is ready when the liquid has almost gone, the ragù is glossy and jammy and the beef shows no pink. Remove the thyme stalks.

   Add in this stepDark Belgian brown ale or stout 160 mlBrown sugar 1 tspDijon mustard 1 tspFresh thyme sprigs 1Cider vinegar ¼ tbspSalt 0.4 tsp

   low heat

5. Preheat the waffle iron. Mix the flour, baking powder and the remaining salt in a bowl; whisk the eggs, milk and melted butter in another, pour them in and stir just until no dry flour remains. Fold in the cheddar and leave for 5 min. Overmixing makes tough waffles.

   Add in this stepPlain flour 120 gBaking powder 1 tspSalt ¼ tspEggs 1Milk 160 mlButter, melted 30 gCheddar, grated 40 g

6. Lightly grease the waffle iron, pour in batter, close the lid and cook each waffle for 4 min, until it has almost stopped steaming and is deep golden. Number of waffles: ≈4. Set them on a wire rack so they stay crisp.

7. Pile the hot beef ragù onto the waffles, top with the drained pickled onion, mayonnaise and chives, and serve straight away.

   Add in this stepMayonnaise 1½ tbspChives, snipped 1 tbsp