Name: Slow Cooked Tender Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Beef Brisket (lean, trimmed); 1 medium Carrot; 1 medium Parsnip; 1/2 medium Red Onion; 2 cloves Garlic; 1 tsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme

Slow Cooked Tender 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 Tender Brisket with Roasted Root Vegetables

Enjoy a heartwarming plate of slow-cooked, tender brisket paired with a medley of roasted root vegetables. The robust flavors of beef mingle with the natural sweetness of carrots and parsnips, accented by aromatic herbs and a touch of olive oil, creating a satisfying dish perfect for dinner.

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NUTRITION

Protein

32.5g

Fat

19.7g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Beef Brisket (lean, trimmed)

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the brisket generously with salt, pepper, and finely chopped rosemary and thyme. Place it in a slow cooker along with a splash of water or beef broth if desired.
3
Cook the brisket on low for 6-8 hours until tender.
4
While the brisket cooks, peel and chop the carrot and parsnip into uniform pieces; slice the red onion into thick wedges and mince the garlic.
5
In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and additional herbs if desired.
6
Spread the vegetables on a baking sheet and roast them in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized.
7
Once the brisket is tender, slice it thinly.
8
Plate a portion of brisket with a serving of roasted root vegetables, drizzling any pan juices over the top for added flavor.