Name: Paesano - Italian Beef Brisket with Fried Egg
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT5H0M0.000S
Total time: P0Y0M0DT13H20M0.000S
Yield: 8 servings
Ingredients: 2 cups red wine vinegar; 1/4 cup minced garlic; 1 cup sugar; 1/3 cup kosher salt; 2 tablespoons dried oregano; 2 tablespoons fennel seed; 1 tablespoon freshly ground black pepper; 1 (12 to 15 pound) brisket; 1 cup tomato paste; 8 seeded rolls, halved; Horseradish mayonnaise, for serving; 16 slices sharp provolone; 16 to 24 Roasted Tomatoes, recipe follows; Pepperoncini, for serving; 8 eggs; 2 Jersey tomatoes, cut into eights; 1 tablespoon minced garlic; 1 teaspoon oregano; 1/4 cup red wine vinegar; 1 tablespoon salt; 1/2 tablespoon sugar

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!