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1
Preheat the oven to 350 degrees F.
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2
Heat the oil in a large Dutch oven over high heat until it begins to shimmer.
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3
Pat the meat dry on both sides with paper towels and season with salt and pepper.
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4
Sear in the oil until golden brown on both sides.
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5
Remove to a baking sheet.
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6
Add the onions and carrots to the pot and cook until soft, about 5 minutes.
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7
Add the garlic and cook for 1 minute.
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8
Add the beer and cook until reduced by half.
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9
Return the brisket to the pot and add enough chicken stock to come halfway up the sides.
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10
Add the bay, thyme, and parsley and season with salt and pepper.
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11
Bring to a boil, cover, and transfer to the oven.
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12
Cook until fork tender, about 3 hours.
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13
Remove to a baking sheet.
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14
While 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.
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15
Let cool slightly.
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16
Preheat the broiler.
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17
Brush the top of the brisket with some of the glaze, top with the crushed peppercorns, and broil until the glaze bubbles a bit.
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18
To assemble the sandwiches: Slice the brisket across the grain.
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19
Spread some Steak Sauce Mayonnaise on the insides of the hoagie rolls.
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20
Pile some brisket on the rolls; if desired, drizzle some extra glaze on top.
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21
Top with some scrambled eggs and crushed potato chips.
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22
Whisk together all the ingredients and season with salt and pepper, to taste.
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23
Cover and let sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
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24
Melt the butter in a large nonstick saute pan over medium heat.
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25
Add the eggs and cook until soft peaks form.
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26
Fold in the cheese, remove from the heat, and season with salt and pepper.
