Beef Brisket Grinder With 3 Peppercorn Glaze, Steak Sauce Mayo, And Cheddar-Scrambled Eggs

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3 tablespoons canola oil

3 1/2 to 4 pound brisket, trimmed of excess fat

Kosher salt and freshly ground black pepper

2 Spanish onions, halved and thinly sliced

2 large carrots, cut into 1-inch pieces

4 cloves garlic, thinly sliced

2 bottles porter beer

4 to 6 cups chicken stock

2 fresh bay leaves

3 fresh thyme sprigs

3 fresh parsley sprigs

2 cups aged sherry vinegar

1 1/2 cups granulated sugar

1 teaspoon crushed black peppercorns

1 teaspoon crushed green peppercorns

1 teaspoon crushed pink peppercorns

Cheddar Scrambled Eggs, recipe follows

Steak Sauce Mayonnaise, recipe follows

Kettle BBQ chips, crushed

8 to 10 soft hoagie rolls

3/4 cup mayonnaise

6 tablespoons molasses

3 tablespoons ketchup

3 tablespoons prepared horseradish, drained

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

1 tablespoon honey

4 tablespoons unsalted butter

12 large eggs, whisked until smooth

4 ounces grated aged cheddar (a really good aged cheddar)

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