Cider Braised Brisket + Fennel Gratin

For brisket: Salt, pep, oil - hot pan, quick sear until browned on both sides. Put into roasting pan. Slice one onion, sauté in same pan, scrapping up all the yummy brisket bits. Sauté until soft and slightly brown. The aroma is amazing. Then stir in a half cup of BBQ sauce and two spoons of dijon. Then mix in two cups of apple cider. Bring to a boil and pour over the brisket. Cover well with foil and braise in the oven on 300 for three to four hours. Meat should be falling apart tender. For the fennel gratin: I modified a recipe on Saveur.com (just search for fennel gratin) - I subbed 1% milk for cream + stock, and I did it on the stove on medium heat and only popped it under the broiler at the very end to brown. It was delish.