For pickled jalapeno:
Place sliced onions and jalapeños in a medium-sized bowl.
Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan.
Cook over high heat until mixture boils.
Pour brine over onions and jalapeños.
Cover and refrigerate at least 24 hours.
For white cheddar cheese fondue:
Melt butter in medium saucepan over medium heat.
Add onion and sauté 5-8 minutes, or until onions are translucent.
Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
Add cream, salt, white pepper and nutmeg.
Cook over medium heat, stirring constantly, 5 minutes, or until simmering.
Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
Add hot sauce.
Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
Add diced jalapeño peppers.
Keep warm until ready to serve.
For burnt ends brisket hash:
Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
Carefully add potatoes.
Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
Add remaining vegetables and brisket.
Cook 3-5 minutes, until softened.
Season with salt and pepper.