Name: Slow-Cooked Smoky Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Lean Brisket; 1 medium Carrot; 0.5 cup Parsnip (cubed); 0.5 cup Turnip (cubed); 1 tsp Olive Oil; Pinch of Smoked Paprika; Pinch of Garlic Powder

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

Savor the deep, smoky flavors of slow-cooked brisket paired with beautifully roasted root vegetables that bring a natural sweetness and hearty texture. This dish is perfectly balanced with tender, juicy beef and a medley of carrots, parsnips, and turnips, finished with a drizzle of olive oil and a pinch of smoked paprika for an irresistible, rustic meal.

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NUTRITION

Protein

33.5g

Fat

23g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Lean Brisket

1 medium Carrot

0.5 cup Parsnip (cubed)

0.5 cup Turnip (cubed)

1 tsp Olive Oil

Pinch of Smoked Paprika

Pinch of Garlic Powder

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Season the brisket generously with smoked paprika and garlic powder.
3
Sear the brisket in a skillet over medium-high heat for 2-3 minutes on each side until browned.
4
Place the seared brisket in a slow cooker, and add a small amount of water or low-sodium beef broth if desired for extra moisture.
5
Layer the cubed carrots, parsnips, and turnips around the brisket.
6
Cook on low heat for 6-8 hours until the brisket is tender and the vegetables are roasted to perfection.
7
Once done, drizzle the roasted vegetables with olive oil and gently toss.
8
Slice the brisket against the grain and serve with the roasted root vegetables.