In a bowl, mix kosher salt, black pepper, minced garlic, and fresh thyme. Rub this mixture all over the Chianina beef brisket. Cover and refrigerate for at least 24 hours.

Slow Braise

Preheat the oven to 300°F (150°C). Place the brisket in a roasting pan, add beef stock and red wine. Cover with foil and braise in the oven for 4-5 hours, or until the meat is fork-tender.

Roasted Calabrian Pepper Rubbed Red Potatoes

Prepare Potatoes

Preheat oven to 400°F (200°C). In a bowl, toss quartered red potatoes with Calabrian chili paste, olive oil, garlic powder, salt, and black pepper.

Roast Potatoes

Spread the potatoes on a baking sheet and roast for 30-35 minutes, or until golden brown and tender.

Grilled Asparagus

Prepare Asparagus

Preheat grill to medium-high heat. Toss trimmed asparagus with olive oil, salt, and black pepper.

Grill Asparagus

Grill asparagus for 5-7 minutes, turning occasionally until tender and slightly charred.

Roasted Apple Mustard

Make Apple Mustard

In a small saucepan, combine apple cider, Dijon mustard, and honey. Heat over medium heat until it comes to a simmer, then reduce to low and cook for 5-7 minutes until slightly thickened.