Beef Brisket, German potato salad, baked beans

Pantry Items:

- Butter - Extra virgin olive oil - Grapeseed or canola oil - Salt - Pepper - Apple cider vinegar

Kitchen tools:

- Medium-large saucepot - Whisk - Baking sheet - Medium saute pan - Tongs - Mixing bowl - Cutting board - Chefs knife - Citrus zester

1. Make German potato salad and baked beans Preheat your oven to 400 degrees Fahrenheit. Add your potatoes to a baking sheet and bake for 25-30 minutes or until cooked through.

While in the oven, start making your baked beans. In a medium-large sauce pot, turn the heat to medium high and add a drizzle of grapeseed or canola oil. Small dice your yellow onion and slice your garlic and add them to the pot. Season them with salt and pepper and stir occasionally for 4-5 minutes. Add your Worcestershire, yellow mustard, molasses and dried spice mix to the pot. Continue to stir the bottom of the pot to avoid burning. After 6-7 minutes, add the pinto beans and reduce the heat to medium-low and check for seasoning.

Check your potatoes in the oven. If they are done, remove them and let them cool at room temperature for 5 minutes, then slice each potato in half and add to a mixing bowl.

Next, small dice the bacon and add to a saute pan over medium heat while stirring occasionally. When the bacon is crispy, about 4-5 minutes, remove from the heat and add the bacon and the fat to the sliced potatoes. Slice your red onion and scallions as thin as possible and add them to a bowl with salt, pepper and 1 cup of apple cider vinegar and let them sit for at least 5 minutes. Remove the leaves from the thyme branches and mince, then slice the parsley very thinly and add them both to the bowl with the potatoes and bacon.

Next, zest and juice the lemon into the bowl and add the pickled red onion and scallions to the bowl, discarding the vinegar. Next, add the whole grain mustard and mayonnaise mix to the bowl and season the whole thing with salt and pepper and keep out at room temperature for serving.

2. Sear the brisket In a large saute pan set over medium-high heat, add a thin layer of grapeseed or canola oil. Then add your brisket and season with salt and pepper. Sear the brisket on the first side for 2-3 minutes, flip and repeat. Remove from the pan and let rest for 2-3 minutes. 3. Plate the dish Slice the brisket into your desired thickness and divide the sliced brisket, potato salad and baked beans onto your plates.