Seasoned Beef Benedict Recipe
A toasted English muffin piled high with tender, slow-cooked seasoned beef, topped with farm-fresh poached eggs and smothered in rich, homemade country gravy—comfort breakfast done right.
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Ingredients
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Seasoned Slow-Cooked Beef
Country Gravy
Eggs & Muffins
Method
Seasoned Slow-Cooked Beef
- 1
Season and sear
Pat beef pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the seasoning evenly over all beef pieces. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear beef in batches, 2–3 minutes per side, until deeply browned; transfer seared pieces to a plate.
- 2
Cook
Add the chopped onion to the same pot and cook 3–4 minutes until softened, scraping up browned bits. Return beef to the pot, add beef broth and Worcestershire sauce, then tuck in the bay leaf and thyme sprigs. Bring to a simmer, cover and transfer to a 300°F (150°C) oven for 2.5–3 hours until fork-tender (or simmer gently on the stovetop for 3 hours). Alternatively, cook in a slow cooker on low for 6–8 hours. Check once and add a splash of water or broth if liquids reduce too much.
- 3
Shred and reserve liquid
Remove beef to a cutting board and shred with two forks into coarse pieces. Strain and reserve 2 cups of the cooking liquid (or measure out 2 cups beef broth) for the gravy. Discard bay leaf and thyme stems. Keep shredded beef warm in a covered dish; if desired, stir a couple tablespoons of reserved liquid back into the beef to keep moist.
Country Gravy
- 4
Make roux
In a medium saucepan melt 4 tbs unsalted butter over medium heat. Once foaming and bubbling but not browned, add 4 tbs all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a pale roux.
- 5
Finish gravy
Slowly whisk in the 2 cups reserved beef cooking liquid (or additional beef broth) until smooth, then whisk in 1 cup whole milk. Bring to a gentle simmer, whisking frequently, until the gravy thickens to coat the back of a spoon, about 4–6 minutes. Season with 1 tsp freshly ground black pepper and 1/2 tsp kosher salt. Taste and adjust seasoning; if too thick, whisk in up to 1/4 cup extra milk or broth. Keep gravy warm over very low heat, stirring occasionally.
Eggs & Muffins
- 6
- 7
Poach eggs
Fill a medium saucepan with 3–4 inches of water, add 1 tbs white vinegar and bring to a gentle simmer (small bubbles, not a rolling boil). Crack eggs into individual small bowls. Create a gentle whirlpool with a spoon in the water and slip one egg into the center; repeat for 2–3 eggs depending on pan size, giving eggs space. Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to transfer eggs to a paper towel-lined plate to drain briefly.
- 8
Assemble
Place two toasted English muffin halves on each serving plate (for 3 servings). Divide warm shredded seasoned beef evenly across the muffin halves, piling high (about 1/2 lb beef per serving). Top each pile with a poached egg (use two eggs for larger portions if desired). Spoon generous amounts of hot country gravy over the eggs and beef so it runs down the sides. Garnish with sliced fresh chives and an extra grind of black pepper. Serve immediately.