Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Rub the brisket with olive oil and season generously with salt, pepper, garlic powder, and onion powder. Place the meat in a baking pan, cover with water, and bake for three hours, or until fork-tender.

Drain the water and allow brisket to cool completely. Slice thinly. Brisket can be prepared in advance and frozen if desired.

Before serving, brush the brisket with barbecue sauce and warm briefly on a grill pan to achieve light grill marks.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Scrub potatoes well, rub them with olive oil and kosher salt, and roast for one hour, or until tender.

Cut the potatoes in half and scoop out some of the flesh, leaving enough

that the potato holds its shape. Brush the outsides with olive oil and return to the oven for five to 10 minutes until crispy. Mash the scooped-out potato with oil or mayonnaise, salt, and pepper.

Drizzle peppers and mushrooms with olive oil, then sprinkle with salt and pepper and toss. Heat a grill pan and grill vegetables until they have nice marks and the peppers are just beginning to soften but remain bright in color. Store, covered, until ready to use. These can be prepared up to two days in advance and warmed gently at 250 degrees Fahrenheit (120 degrees Celsius) before serving.

Sauté the onion in olive oil until just golden. Add chicken stock, wine, and silan and simmer over medium heat until reduced by half. Blend until smooth, using a blender or immersion blender. Season with salt and pepper. This sauce can be made ahead of time and reheated.

Fill each potato boat with mashed potatoes, layer on the warm grilled peppers and mushrooms, and top with slices of brisket. Drizzle with the red wine glaze, garnish with fresh greens, and finish with a touch of silan over the top for a beautiful presentation.