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Beef Brisket Grinder with 3 Peppercorn Glaze, Steak Sauce Mayo, and Cheddar-Scrambled Eggs

4.9(7)

by Bobby Flay·published 2016-11-18

Open original recipe

Servings

(8–10)

Total time

—

Calories / serving

—

Ingredients (32)

serves

3 tablespoons canola oilcanola-oil
3 1/2 to 4 pound brisket, trimmed of excess fatbrisket
Kosher salt and freshly ground black peppersalt-and-pepper
2 Spanish onions, halved and thinly slicedonion
2 large carrots, cut into 1-inch piecescarrot
4 cloves garlic, thinly slicedgarlic
2 bottles porter beerbeer
4 to 6 cups chicken stockchicken-stock
2 fresh bay leavesbay-leaf
3 fresh thyme sprigsthyme
3 fresh parsley sprigsparsley
2 cups aged sherry vinegarvinegar
1 1/2 cups granulated sugarsugar
1 teaspoon crushed black peppercornspeppercorn
1 teaspoon crushed green peppercornsgreen-peppercorn
1 teaspoon crushed pink peppercornspink-peppercorn
Cheddar Scrambled Eggs, recipe followsegg
Steak Sauce Mayonnaise, recipe followsmayonnaise
Kettle BBQ chips, crushed
8 to 10 soft hoagie rolls
3/4 cup mayonnaisemayonnaise
6 tablespoons molassesmolasses
3 tablespoons ketchupketchup
3 tablespoons prepared horseradish, drainedprepared-horseradish
2 tablespoons Dijon mustarddijon-mustard
2 tablespoons whole-grain mustardmustard
1 tablespoon honeyhoney
Kosher salt and freshly ground black peppersalt-and-pepper
4 tablespoons unsalted butterbutter
12 large eggs, whisked until smoothegg
4 ounces grated aged cheddar (a really good aged cheddar)
Kosher salt and freshly ground black peppersalt-and-pepper

Pantry check

Instructions (8 steps)

01Preheat the oven to 350 degrees F.
02Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Pat the meat dry on both sides with paper towels and season with salt and pepper. Sear in the oil until golden brown on both sides. Remove to a baking sheet.
03Add the onions and carrots to the pot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the beer and cook until reduced by half. Return the brisket to the pot and add enough chicken stock to come halfway up the sides. Add the bay, thyme, and parsley and season with salt and pepper. Bring to a boil, cover, and transfer to the oven. Cook until fork tender, about 3 hours. Remove to a baking sheet.
04While the brisket is cooking, combine the sugar and vinegar in a medium saucepan, bring to a boil, and cook until thickened and reduced to about 3/4 cup. Let cool slightly.
05Preheat the broiler. Brush the top of the brisket with some of the glaze, top with the crushed peppercorns, and broil until the glaze bubbles a bit.
06To assemble the sandwiches: Slice the brisket across the grain. Spread some Steak Sauce Mayonnaise on the insides of the hoagie rolls. Pile some brisket on the rolls; if desired, drizzle some extra glaze on top. Top with some scrambled eggs and crushed potato chips.
07Whisk together all the ingredients and season with salt and pepper, to taste. Cover and let sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
08Melt the butter in a large nonstick saute pan over medium heat. Add the eggs and cook until soft peaks form. Fold in the cheese, remove from the heat, and season with salt and pepper.