I’m going to ask you a series of favors and I’m going to suggest it’s for your weekend benefit.
Could you do me a favor and put the words ‘big hunk of brisket’ on your grocery list? Could you do me another favor and find your slow cooker? It might be in the way back of some cabinet somewhere, but I promise it’s worth the cabinet dig. Could you do me one last favor and that’s, well… slow cook that ample piece of meat you bought with onions and garlic, make some biscuits, poach and egg or two, and enjoy this No-Joke-Of-A Breakfast Sandwich either in your pajama pants? It’s all a favor to me, but really for you for you for you.
This dish takes some forward thinking. You’ll need to set yourself up for success by cooking the beef overnight. Well worth the effort for your future self, and your future future self… you’re making a lot of beef.
Happy Weekending. Let’s do it right!
All hail the slow cooker.
I took guidance from The Kitchn for this brisket adventure. Essentially we’re putting a seasoned hunk of meat into a slow cooker, adding thick sliced onions, whole cloves of garlic, and beef broth.
Cook for a long time, a real long time… and then a little longer.
Also… I typed ‘seasoned hunk’ into a sentence and made you read it. I’m more satisfied than sorry.
Beef broth is added to the slow cooker, to cover about 3/4 of the onions and beef. Lid on (and do your best to keep it on), for many many hours. I cooked my brisket on low overnight so the beef has a good 8 hours to think about what it’s done, ease, soften, and moisten to uh-mazing. And me? I’ve done nothing but slice some onions and get my beauty rest.
I’ve made a lot of biscuits. You’ve been around for most of them.
You’ve seen me cut butter into flour more times than you’d probably like to count.
If you’d like more of a biscuit tutorial, check it here: Buttery Buttermilk Biscuits.
Hello, Horseradish Cream. Welcome here. Stay a while.
Fresh horseradish + sour cream + fresh lemon juice + salt and fresh cracked black pepper.
The more horseradish the more the cream will taste like a punch in the nose… but a good punch in the nose. It’s temporary and delicious. I don’t enjoy a reach punch in the nose nearly as much as I enjoy a horseradish punch in the nose.
Warm shredded brisket is added to the horseradish topped biscuit.
Because the beef has been in the slow cooker for so long, it’s basically self-shredding.
How about a few of those brisket cooked onions on top? They’re basically candy, in the best oniony way.
The Best Way To Poach An Egg involves a fine mesh strainer and a pot of boiling water. It’s pretty fool-proof, but I never thought you were a fool in the first place… so you’ve got this!
I like the egg best poached medium (like the unicorn of poaching) with the egg mostly cooked with just a little bit of yolk on the run. It’s hard to do and comes from practice, poking, luck, and skill… like most everything I guess.
More Horseradish Cream on the top biscuit if you’re feelin’ it.
A warning that this will make the top biscuit a little slippery when it meets the poached egg. You’ll need a toothpick to hold it all together. Worth it.
This is DElicious!
This is SERIOUS weekend breakfasting. No brunch lines + pajamas + your third cup of coffee.
When I make brisket in a slow cooker, I make A LOT of brisket in a slow cooker. Of course it’s great for these breakfast sandwiches, but imagine how could it will be in a Sunday Supper Pasta or paired alongside roasted vegetables with polenta.
There’s a lot you can do with tender brisket so make a lot while you’re making it. It freezes well, after cooked…and it totally amiable in breakfast and dinner renditions.Print
Brisket Breakfast Biscuits
- Yield: 8 1x
For the Brisket
- 2 large yellow onions, sliced into thick half moons
- 3 pounds beef brisket
- Coarse kosher salt and freshly ground black pepper
- 6 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
For the Biscuit
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup cold salted butter, cut into small cubes, plus 2 tablespoons melted to brush the biscuits, plus 2 tablespoons melted to brush the biscuits
- 1 large egg, lightly beaten
- 3/4 cup cold buttermilk
For the Horseradish Cream
- 1/2 cup sour cream
- 3 tablespoons whole milk or heavy cream
- 3 tablespoons freshly grated horseradish (more or less according to your taste)
- 1 tablespoon fresh lemon juice
- salt and fresh cracked black pepper to taste
- dash of Worcestershire sauce
- To make the brisket, season both sides of meat generously with salt and pepper. Place in the slow cooker and top with sliced onions and garlic cloves. Pour in the beef stock to cover about 2/3 to 3/4 of the meat. Add the Worcestershire sauce.
- Cover and cook for 6 to 8 hours. The longer the better. Flip the meat once or twice during baking but try to keep the lid on the slow cooker as much as possible.
- Remove the cooked brisket from the cooker and shred with a fork. Top with cooked onions and a few garlic cloves if you’d like.
- Allow to cool slightly before assembling the sandwiches.
- To make the biscuits, place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Using your fingers, quickly work the butter into the dry ingredients until some bits of butter are the size of oat flakes, some the size of small peas. Chunks of cold butter is what we want in our dough.
- In a small bowl or liquid measuring cup, combine egg and buttermilk and beat lightly with a fork.
- Create a well in the center of the flour mixture and add the egg mixture all at once. Stir into a shaggy mixture. The dough will be moist, but not overly wet.
- Turn dough out onto a lightly floured board and use a floured rolling pin to gently roll the dough into a into a 1-inch thick oval. At the short end of the dough closest to you, fold the dough over until the edge of the dough meets the center of the dough. Fold the top edge of the dough towards the center over the first fold. Gently roll the dough into a 1-inch oval and repeat the folding process again.
- After the second fold, again roll the dough out to a 1-inch thickness and use a 2-inch round biscuit cutter to cut biscuits. Press any dough scraps together to make a few more biscuits out of the remaining dough.
- Place 1-inch apart on the prepared baking sheet and brush lightly with melted butter.
- Bake for 15-18 minutes or until golden brown on top.
- To make the horseradish cream, in a small bowl stir together sour cream, fresh horseradish, lemon juice, salt, pepper, and the dash of Worcestershire. Stir well, cover and keep cool before serving.
- To assemble the sandwiches, slip a warm biscuit in half. Top the bottom generously with horseradish cream. Layer on brisket and a few onions. Add the poached egg and biscuit top. Enjoy warm!