Vegas and other stories of gluttony, lust and beef brisket...

The money shot...
"Slow roasted beef brisket topped with caramelized and crispy onions, horseradish mayo and toasted brioche."

Yes sir, I named it the Dirty Vegas. No. It's not named after after that one hit wonder electronica group popular back in da day. It's inspired by the glorious sin of the aforementioned city. You see, I spent a lovely weekend in Vegas about 2 months ago and when I think back to that time....weeelll...I suppose I could write about my Vegas adventures however I may get in trouble with my parents, the feds, and that stripper named Monica. Just kidding. I spent most of my time drinking ice cold vodka martinis with buttery olives stuffed with blue cheese, eating the most amazing foie gras at Thomas Keller's Bouchon, having a cheesy celebrity sighting at Steve Wynn's Steak House (All of the judges of American Idol -- btw. Simon and Randy are surprisingly short).

That being said, here is my sloppy, drippy, salty, artery-clogging tribute to my three days of debauchery.

The “Dirty Vegas” -- Slow roasted sweet brisket smothered with caramelized and crispy onions, horseradish mayo on top of grilled brioche bread. The brisket is awesome. I used an Emeril recipe I found on the Food Network website and adjusted it slightly. This brisket will rival your Grandma's - I promise.

The Brisket:
8 to 10 pound brisket
Garlic cloves
1 quart beef stock
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
1 tsp paprika
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup (Heinz)
1 cup chili sauce (Heinz)
1 cup brown sugar

Preheat oven to 500 degrees F. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides (I skip the turning over step and just keep moving right along)Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up to 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Take reserved cooking liquids and pour over sliced brisket to keep moist in steam tray.

Horseradish Mayo
I use Boars Head Horseradish Sauce. You can find it in most supermarkets in the Deli section. If you can’t find the Boars Head brand any other commercially prepared horseradish sauce/mayo will be fine.

Crispy Onions
Top sandwich with crispy onions – you can use the French’s brand Fried onions (the one’s you top the green bean casserole with). You can also easily make your own. Thinly slice shallots into rings. Dredge in flour seasoned with salt and pepper. Fry in some oil til crispy. Drain thoroughly and season with salt.

Bread
You can use any egg based bread like a brioche or challah. I use thick slices of challah bread and toast or grill them.

Sandwich Assembly
You can either pre grill/toast the bread before assembling the sandwich or assemble then grill. Whatever is easier. Spread horseradish mayo on both sides of bread, top with brisket making sure to include some of the caramelized onions, top with crispy onions.