Recipe courtesy of Peter McAndrews
Paesano - Italian Beef Brisket with Fried Egg
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- Level: Intermediate
- Total: 13 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 5 hr
- Yield: 8 servings
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- Level: Intermediate
- Total: 13 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 5 hr
- Yield: 8 servings
Ingredients
Marinade:
Brisket:
Roasted Tomatoes:
Directions
- For the marinade: Bring the vinegar, garlic, sugar, salt, oregano, fennel seed, black pepper, and 2 cups water to a boil in a medium saucepan. Boil for 5 minutes. Let cool. Place the brisket in a large baking dish and cover with the marinade. Let rest, covered, overnight in the refrigerator.
- Preheat the oven to 325 degrees F.
- For the brisket: Smear with the tomato paste and place in a clean large baking dish. Cook, covered, for 5 hours. The meat should easily come apart. Cool.
- Slice the brisket against the grain in 1/8-inch thick slices. Reserve the jus separately. Keep the brisket slices warm in the jus.
- Remove the insides of the rolls and smear with horseradish mayonnaise, to taste. Put 2 slices cheese, 2 to 3 roasted tomatoes, and a handful of pepperoncini on each roll. Place in the oven to crisp the rolls and melt the cheese. Meanwhile, cook the eggs to over-easy. Place 2 eggs on each roll. Top with about 4 ounces brisket and drizzle with some jus. Wrap and slice in half. Buen gustaio!
Roasted Tomatoes:
- Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour.
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