Tender Slow-Cooked Brisket with Roasted Root Vegetables

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

Tender Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Brisket with Roasted Root Vegetables

Savor the rich flavors of tender slow-cooked brisket paired with a colorful medley of roasted root vegetables. This dish features succulent slices of expertly braised brisket alongside perfectly roasted carrots and parsnips, lightly seasoned with rosemary and thyme for a comforting, satisfying meal.

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NUTRITION

414kcal
Protein
38.0g
Fat
24.7g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket (lean, braised)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with salt, pepper, garlic powder, rosemary, and thyme.

  • 3

    If using a slow cooker or a heavy pot, sear the brisket on medium-high heat until browned on all sides.

  • 4

    Transfer the brisket to a slow cooker or an oven-safe dish, add a splash of water or beef broth if available, cover, and cook on low heat for 3-4 hours until the meat is tender.

  • 5

    While the brisket is nearing tenderness, peel and chop the carrot and parsnip into uniform pieces.

  • 6

    Toss the chopped vegetables with olive oil, a pinch of salt, and a little extra rosemary and thyme.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 8

    Slice the brisket against the grain and serve alongside the roasted root vegetables.

Tender Slow-Cooked Brisket with Roasted Root Vegetables

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

Tender Slow-Cooked Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Brisket with Roasted Root Vegetables

Savor the rich flavors of tender slow-cooked brisket paired with a colorful medley of roasted root vegetables. This dish features succulent slices of expertly braised brisket alongside perfectly roasted carrots and parsnips, lightly seasoned with rosemary and thyme for a comforting, satisfying meal.

NUTRITION

414kcal
Protein
38.0g
Fat
24.7g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket (lean, braised)

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the brisket generously with salt, pepper, garlic powder, rosemary, and thyme.

  • 3

    If using a slow cooker or a heavy pot, sear the brisket on medium-high heat until browned on all sides.

  • 4

    Transfer the brisket to a slow cooker or an oven-safe dish, add a splash of water or beef broth if available, cover, and cook on low heat for 3-4 hours until the meat is tender.

  • 5

    While the brisket is nearing tenderness, peel and chop the carrot and parsnip into uniform pieces.

  • 6

    Toss the chopped vegetables with olive oil, a pinch of salt, and a little extra rosemary and thyme.

  • 7

    Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized.

  • 8

    Slice the brisket against the grain and serve alongside the roasted root vegetables.