Recipe courtesy of Peter McAndrews
Paesano - Italian Beef Brisket with Fried Egg
- Level: Intermediate
- Yield: 8 servings
- Total: 13 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 5 hr
Ingredients
Marinade:
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
Brisket:
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
Roasted Tomatoes:
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!
Roasted Tomatoes:
- Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour.