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TUCSON- Today chef Jonathan Landeen from Jonathan's Cork stopped by the studio to cook up a tasty dish.

Here is what you will need:

Beef Brisket
serves 6

Ingredients:
3 lb brisket
6 medium carrots peeled and cut in half
3 medium onions peeled
6 cloves of garlic peeled
canola oil
salt and pepper to taste
6 Roma tomatoes cut in half and seeded
1 Bay Leaf
celery

Heat in a large Dutch oven 1/4 cup canola oil. Brown both sides of brisket, about 5 minutes each side. Remove brisket and brown both ends of onions and brown the cut sides of the potatoes. Remove and put beef back in with 3 cups of light beef stock or turkey stock. Bring to a simmer with 1 bay leaf and 6 cloves of garlic.

Cook in a preheated 350 degrees oven for 2 1/2 - 3 hours. After 2 1/2 - 3 hours add the onions, potatoes, carrots, and tomatoes and cook for an additional 45 minutes. Remove from oven, slice brisket against the grain and serve.

Green apple Cole slaw
Serves 10-14

1 Head green cabbage - shredded
Red cabbage - for color
1 small carrot - shredded or julienne
Small bunch of green onions - Finely chopped
1 Green apple - grated or julienne
2 Tablespoons parsley - chopped
Optional for a southwest flavor substitute cilantro for the parsley and 1/2 cup of pecans

Slaw dressing

1 cup of mayo
1 1/2 oz of cider vinegar
2 T sugar
1/2 t pepper
Dash of salt

Blend together and toss with slaw