Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

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

Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

Savor the hearty flavors of tender slow-cooked brisket infused with a smoky spice blend, paired with a medley of crispy roasted root vegetables. This dish balances rich, savory meaty notes with the natural sweetness of roasted carrots, parsnips, turnips, and red onions, all finished with a subtle drizzle of olive oil for a satisfying crunch and delightful finish.

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NUTRITION

448kcal
Protein
34.1g
Fat
20.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Brisket

100g Carrot

50g Parsnip

50g Turnip

50g Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. Sear the brisket in a hot skillet over medium-high heat for 2-3 minutes on each side to lock in the flavors.

  • 3

    Place the seared brisket in a slow cooker or a covered Dutch oven. Cook on low heat for 3-4 hours until the brisket becomes tender and infused with smoky flavors.

  • 4

    Meanwhile, chop the carrots, parsnips, turnips, and red onion into uniform pieces. Toss the vegetables with olive oil, a pinch of smoked paprika, salt, and pepper.

  • 5

    Spread the seasoned vegetables evenly on a baking tray. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are crisp on the edges and tender in the middle.

  • 6

    Once the brisket is cooked and the vegetables are roasted to perfection, slice the brisket against the grain and plate alongside the crispy root vegetables.

  • 7

    Serve warm and enjoy a balanced, flavorful meal that integrates the deep richness of slow-cooked meat with the bright, roasted notes of root vegetables.

Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

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

Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Smoky Brisket with Crispy Roasted Root Vegetables

Savor the hearty flavors of tender slow-cooked brisket infused with a smoky spice blend, paired with a medley of crispy roasted root vegetables. This dish balances rich, savory meaty notes with the natural sweetness of roasted carrots, parsnips, turnips, and red onions, all finished with a subtle drizzle of olive oil for a satisfying crunch and delightful finish.

NUTRITION

448kcal
Protein
34.1g
Fat
20.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef Brisket

100g Carrot

50g Parsnip

50g Turnip

50g Red Onion

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Season the brisket generously with smoked paprika, garlic powder, salt, and pepper. Sear the brisket in a hot skillet over medium-high heat for 2-3 minutes on each side to lock in the flavors.

  • 3

    Place the seared brisket in a slow cooker or a covered Dutch oven. Cook on low heat for 3-4 hours until the brisket becomes tender and infused with smoky flavors.

  • 4

    Meanwhile, chop the carrots, parsnips, turnips, and red onion into uniform pieces. Toss the vegetables with olive oil, a pinch of smoked paprika, salt, and pepper.

  • 5

    Spread the seasoned vegetables evenly on a baking tray. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are crisp on the edges and tender in the middle.

  • 6

    Once the brisket is cooked and the vegetables are roasted to perfection, slice the brisket against the grain and plate alongside the crispy root vegetables.

  • 7

    Serve warm and enjoy a balanced, flavorful meal that integrates the deep richness of slow-cooked meat with the bright, roasted notes of root vegetables.