Lotta Bull Recipe
Chopped beef brisket, layered with grilled peppers, onions, horseradish cheddar cheese, and crunchy garden pickles, topped with a fresh fried egg, and your choice of barbecue sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket (chopped)
Grilled peppers & onions
Cheese & pickles
Eggs
Sauce & finishing
Method
Brisket (chopped)
- 1
Warm and chop brisket
Slice the cooked brisket against the grain into bite-size pieces or roughly chop to create chunky shreds. Place the chopped brisket in a medium saucepan with the beef au jus (or reserved braising liquid). Warm over medium-low heat until just hot, 6–8 minutes, stirring occasionally. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, tasting and adjusting as desired. Keep warm on the lowest heat while preparing other components.
Grilled peppers & onions
- 2
Prep and slice vegetables
Core and seed the bell peppers, cut into 1/2-inch strips. Peel the onion and slice into 1/2-inch rings or half rings.
- 3
Sear or grill peppers and onions
Heat a large cast-iron skillet or grill pan over medium-high heat. Add 2 tbs olive oil and when shimmering add the peppers and onions in an even layer. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Cook without moving for 2–3 minutes to develop color, then stir and continue to cook until tender and slightly charred, about 6–8 minutes total. Transfer to a plate and keep warm.
Cheese & pickles
- 4
Prepare cheese and pickles
If using sliced horseradish cheddar, arrange into pieces sized to melt easily over warm brisket. Slice pickles lengthwise or into chips so they will add a crunchy contrast when assembled.
Eggs
- 5
Fry eggs
Heat a nonstick skillet over medium heat and add 2 tbs butter or neutral oil. When hot, crack eggs into the pan (work in two batches if needed) and cook sunny-side-up until the whites are set but yolks remain runny, about 2–3 minutes. For slightly set yolks, cover the pan for 30–45 seconds. Season each egg with a pinch of salt and black pepper.
Sauce & finishing
- 6
Assemble and melt cheese
Divide the warmed chopped brisket among 4 plates or sandwich bases. Spoon a little of the barbecue sauce over each portion (about 2 tbs each) and top the brisket with the sliced or shredded horseradish cheddar. If you want the cheese melted, place the plates briefly under a broiler for 45–60 seconds or cover the skillet and let residual heat melt the cheese until gooey.
- 7
- 8
Final sauce and garnish
Drizzle additional barbecue sauce to taste (about 1–2 tbs more per serving if desired). Sprinkle chopped fresh parsley or chives over the dish for color and serve immediately while hot.