There is this little restaurant down the street from our house named Pair. Pair has these little brisket sliders with horseradish cream sauce and pickled onions. I love these sliders so much I decided to make every element of them, so that has been this week’s project. I started with the pickled onions. I used Thomas Keller’s recipe in his cookbook, Ad Hoc At Home. They were quite easy to make, as all you had to do was pour the boiling pickling liquid (which consisted of red wine vinegar and sugar) over two sliced onions crammed in a four quart jar, then refrigerate for twenty four hours.
The next day I made the brisket and horseradish sauce (we were a little cheatery with the brisket because we used the slow cooker). All we had to do was season the meat, cut up carrots onions, celery, and tomatoes. Then we seared the meat, put the carrots, onions, celery and tomatoes into the slow cooker spooned some garlic, rosemary and olive oil paste onto the meat. Then we dumped wine on the whole mixture and let it sit in the slow cooker for four hours and voila! Then we made the horseradish cream sauce, which was basically sour cream, horseradish, dijon mustard, salt and pepper all mixed together. So all in all this was an east meal that just took time. Delicious! I’m looking forward to leftovers tonight!