Braised brisket grilled cheese on brioche

Trim the brisket of fat, leaving a thin layer on top.

Dry the meat on both sides with paper towel so it sears rather than steams.

Season liberally with salt and a little pepper on all sides.

Heat the rondeau until scalding hot and add just enough vegetable oil to glisten on the bottom.

Lay the brisket in fat side down to render the fat, press it down, and do not move it; once the pan recovers, drop to medium-high and sear to golden brown.

Sear side by side until every side is evenly golden brown, lowering the heat so the fond does not scorch; lift the meat out and set aside.

Add the carrots first with a touch of salt and let them colour for about two minutes, then add the celery and onion and caramelize the mirepoix in the rendered fat.

Add the tomato paste and a little seasoning and cook it out to a rusty reddish colour, about two to three minutes.

Deglaze the hot pan with the red wine and reduce by about half.

Return the brisket and its drippings to the pan, add the stock to come about two thirds of the way up the meat, and bring back to a gentle simmer.

Cover and braise in a 275-degree oven for two to three hours, leaving it an hour before testing with a fork; it is done when fork tender.

Strain some of the cooking liquid, removing the bay leaf and vegetables, into a saute pan; taste, and reduce to nappe consistency.

Mount in a little whole butter to finish thickening the sauce; take off the heat.

Slice the brisket against the grain, not too thick; return the rest to the cooking liquid to keep warm.

Layer the brisket and Gruyere on the brioche bun.

Melt butter in a pan over medium-high heat, add the sandwich, move it to coat, and flip right away.

Cover to steam and melt the cheese, flipping and lowering the heat, and moving the pan on and off the burner to control the temperature, until both sides are browned and the cheese melts.

Cut through and serve with the thickened sauce on the side for dipping.