This Is So Smart: A Brisket Patty Melt Made With Cornbread

• 2 pounds beef brisket
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1 yellow onion, finely diced
• 1 clove garlic, minced
• 1 teaspoon light brown sugar, firmly packed
• 1 tablespoon tomato paste
• 2 cups chicken stock
• pinch of red-pepper flakes
• Olive oil spray
• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons kosher salt
• 2 tablespoons light brown sugar, firmly packed
• 3 serrano chiles, seeded and minced
• 4 green onions, minced
• 1 1/2 cups whole milk
• 1/2 cup whole-milk yogurt
• 1/2 cup extra-virgin olive oil, plus one tablespoon
• 1 large egg, beaten
• 1 small red onion, cut into thick rounds
• 4 slices gruyere cheese
• Unsalted butter, for frying

1. Cut the meat into 1-inch pieces.
2. In a wide pot, heat the olive oil over high heat.
3. When the oil is very hot, add the brisket and a pinch of salt and cook, stirring, until browned, about 5 minutes.
4. Reduce the heat to medium, add the onion, and saute until softened and caramelized, about 7 minutes.
5. Add the garlic, brown sugar and tomato paste and saute for 3 to 4 minutes.
6. Add the stock and red-pepper flakes and bring to a simmer.
7. Reduce the heat to low, cover, and simmer until the meat is falling apart and tender, 2 to 3 hours.
8. Add water if the pan begins to dry.
9. The meat should be just barely covered with liquid when it is ready.
10. If there is too much liquid at the end, transfer the liquid to a small saucepan and simmer until reduced.

beef brisket, extravirgin olive oil, kosher salt, yellow onion, clove garlic, light brown sugar, tomato paste, chicken stock, redpepper, olive oil spray, cornmeal, flour, baking powder, kosher salt, light brown sugar, serrano chiles, green onions, milk, wholemilk yogurt, extravirgin olive oil, egg, red onion, gruyere cheese, butter

Taken from www.foodrepublic.com/recipes/this-is-so-smart-a-brisket-patty-melt-made-with-cornbread/ (may not work)