Ingredients

• 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
• 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
• 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

Instructions

1. 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.
2. Preheat the oven to 325 degrees F.
3. 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.
4. Slice the brisket against the grain in 1/8-inch thick slices. Reserve the jus separately. Keep the brisket slices warm in the jus.
5. 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!
6. Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour.