Slow-Cooked Brisket Bowl with Beet and Walnut Salad

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

Slow-Cooked Brisket Bowl with Beet and Walnut Salad

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Brisket Bowl with Beet and Walnut Salad

Enjoy a hearty and flavorful lunch featuring tender slow-cooked brisket served over nutty brown rice and paired with a refreshing beet and walnut salad accented with fresh zucchini ribbons and a perfectly soft-boiled egg. This bowl is a celebration of indulgent textures and balanced flavors, making it an ideal mid-day treat.

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NUTRITION

873kcal
Protein
61g
Fat
47.7g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1 Large Egg

1 cup diced Beets

1/4 cup Walnut Halves

1 cup sliced Zucchini

1 cup cooked Brown Rice

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PREPARATION

  • 1

    Preheat your oven to 300°F. Season the brisket generously with salt, pepper, and any preferred spices (such as garlic powder and smoked paprika). Place it in a Dutch oven or slow cooker with a splash of beef broth.

  • 2

    Slow cook the brisket in the oven or slow cooker for 3 to 4 hours until it is fork-tender.

  • 3

    While the brisket is cooking, prepare the brown rice according to package instructions.

  • 4

    Chop the beets into small dice and slice the zucchini into thin ribbons or rounds. Toss them with a drizzle of olive oil, a pinch of salt, and a little lemon juice for a fresh salad.

  • 5

    In a small pan, softly boil the egg for about 6-7 minutes, then run under cold water and peel.

  • 6

    Once the brisket is done, slice or shred it into bite-sized pieces.

  • 7

    Assemble the bowl by placing a base of brown rice, topping with brisket pieces, and adding a generous serving of the beet and zucchini salad. Sprinkle the walnut halves over the salad.

  • 8

    Slice the soft-boiled egg in half and arrange on top of the bowl. Serve warm and enjoy the medley of rich, tender brisket, earthy beets, crunchy walnuts, and fresh zucchini.

Slow-Cooked Brisket Bowl with Beet and Walnut Salad

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

Slow-Cooked Brisket Bowl with Beet and Walnut Salad

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Brisket Bowl with Beet and Walnut Salad

Enjoy a hearty and flavorful lunch featuring tender slow-cooked brisket served over nutty brown rice and paired with a refreshing beet and walnut salad accented with fresh zucchini ribbons and a perfectly soft-boiled egg. This bowl is a celebration of indulgent textures and balanced flavors, making it an ideal mid-day treat.

NUTRITION

873kcal
Protein
61g
Fat
47.7g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket

1 Large Egg

1 cup diced Beets

1/4 cup Walnut Halves

1 cup sliced Zucchini

1 cup cooked Brown Rice

PREPARATION

  • 1

    Preheat your oven to 300°F. Season the brisket generously with salt, pepper, and any preferred spices (such as garlic powder and smoked paprika). Place it in a Dutch oven or slow cooker with a splash of beef broth.

  • 2

    Slow cook the brisket in the oven or slow cooker for 3 to 4 hours until it is fork-tender.

  • 3

    While the brisket is cooking, prepare the brown rice according to package instructions.

  • 4

    Chop the beets into small dice and slice the zucchini into thin ribbons or rounds. Toss them with a drizzle of olive oil, a pinch of salt, and a little lemon juice for a fresh salad.

  • 5

    In a small pan, softly boil the egg for about 6-7 minutes, then run under cold water and peel.

  • 6

    Once the brisket is done, slice or shred it into bite-sized pieces.

  • 7

    Assemble the bowl by placing a base of brown rice, topping with brisket pieces, and adding a generous serving of the beet and zucchini salad. Sprinkle the walnut halves over the salad.

  • 8

    Slice the soft-boiled egg in half and arrange on top of the bowl. Serve warm and enjoy the medley of rich, tender brisket, earthy beets, crunchy walnuts, and fresh zucchini.