Prep time : 10 minutes.

Bake time : 6 hours

Makes : 6-8 sandwiches

Cut : Five Marys Dry-aged brisket, point or flat cut

Ingredients :

3-4 pound Five Marys Farms brisket, roast point or flat cut (we used a flat cut)

1 16-ounce jar of your favorite salsa

Kosher salt and pepper to taste

1 onion of choice, sliced

2 cups water

Pickled onions –

1 medium red onion, thinly sliced

1 tablespoon white granulated sugar

1 cup white distilled vinegar

1 garlic clove, smashed

Kosher salt and pepper to taste

6-8 brioche buns

Sliced, fresh jalapeños for garnish

6-8 slices Havarti cheese

Instructions :

1. Preheat oven to 300 degrees F.
2. To prepare the pickled onions, combine all ingredients in a jar. These are best after a few hours but can be eaten immediately. They will turn bright pink as they sit in the vinegar.
3. Trim the fat from the brisket, leaving roughly 1 inch of fat along the top of the full brisket.
4. Put the meat into a heavy bottom, oven safe pot or crock pot.
5. Pour the salsa over top of the brisket. Season generously with salt and pepper.
6. Put sliced onions and water in the pan with the meat. Cover with a lid and bake 6 hours. Check the meat often and add water a half cup at a time, if needed.
7. During the last 20 minutes of cooking, remove lid and turn the oven up to 425 degrees F to finish.
8. Remove the finished brisket from the pan and transfer to a cutting board. Let the meat rest 10-15 minutes, then thinly slice against the grain to make your sandwiches.
9. Layer thin slices of meat, pickled onions, and cheese. Eat the sandwiches hot! Serve the pan juices on the side for dunking.