Slow-Roasted Smoky Brisket with Sweet Onion Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Roasted Smoky Brisket with Sweet Onion Glaze

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Smoky Brisket with Sweet Onion Glaze

Enjoy a melt-in-your-mouth savory brisket slow-roasted to perfection, enhanced by a delectably sweet and smoky onion glaze. This dish brings together the rich flavors of tender beef with the caramelized charm of onions, elevated with a hint of balsamic tang and smoked paprika. An ideal meal that satisfies both your taste buds and nutritional goals.

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NUTRITION

353kcal
Protein
40.9g
Fat
16.9g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Brisket

1/2 medium Sweet Onion

1 teaspoon Olive Oil

1 teaspoon Balsamic Vinegar

1 teaspoon Smoked Paprika

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 275°F (135°C) for a slow roast that helps tenderize the brisket.

  • 2

    Season the 5-ounce brisket generously with salt, black pepper, and a light dusting of smoked paprika on all sides.

  • 3

    Place the brisket in a roasting pan. Cover loosely with foil to keep moisture in during the roast.

  • 4

    Roast in the preheated oven for about 2 to 2.5 hours, until the brisket is tender but still retains a firm bite.

  • 5

    While the brisket is roasting, slice 1/2 medium sweet onion into thin rings.

  • 6

    Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the onion slices and sauté until they become soft and start to caramelize, about 5-7 minutes.

  • 7

    Add 1 teaspoon of balsamic vinegar and an extra pinch of smoked paprika to the onions, stirring to combine well. Let the glaze simmer for an additional 2 minutes.

  • 8

    Once the brisket is ready, let it rest for 5 minutes before slicing thinly against the grain.

  • 9

    Plate the sliced brisket and spoon the sweet onion glaze over the top. Serve immediately and enjoy the deep smoky flavors complemented by the sweet tang.

Slow-Roasted Smoky Brisket with Sweet Onion Glaze

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Roasted Smoky Brisket with Sweet Onion Glaze

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Smoky Brisket with Sweet Onion Glaze

Enjoy a melt-in-your-mouth savory brisket slow-roasted to perfection, enhanced by a delectably sweet and smoky onion glaze. This dish brings together the rich flavors of tender beef with the caramelized charm of onions, elevated with a hint of balsamic tang and smoked paprika. An ideal meal that satisfies both your taste buds and nutritional goals.

NUTRITION

353kcal
Protein
40.9g
Fat
16.9g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Beef Brisket

1/2 medium Sweet Onion

1 teaspoon Olive Oil

1 teaspoon Balsamic Vinegar

1 teaspoon Smoked Paprika

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 275°F (135°C) for a slow roast that helps tenderize the brisket.

  • 2

    Season the 5-ounce brisket generously with salt, black pepper, and a light dusting of smoked paprika on all sides.

  • 3

    Place the brisket in a roasting pan. Cover loosely with foil to keep moisture in during the roast.

  • 4

    Roast in the preheated oven for about 2 to 2.5 hours, until the brisket is tender but still retains a firm bite.

  • 5

    While the brisket is roasting, slice 1/2 medium sweet onion into thin rings.

  • 6

    Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the onion slices and sauté until they become soft and start to caramelize, about 5-7 minutes.

  • 7

    Add 1 teaspoon of balsamic vinegar and an extra pinch of smoked paprika to the onions, stirring to combine well. Let the glaze simmer for an additional 2 minutes.

  • 8

    Once the brisket is ready, let it rest for 5 minutes before slicing thinly against the grain.

  • 9

    Plate the sliced brisket and spoon the sweet onion glaze over the top. Serve immediately and enjoy the deep smoky flavors complemented by the sweet tang.