YOUR SOLIN GENERATED RECIPE
Tender Smoky Brisket with Roasted Root Vegetables
Savor the rich, deep flavors of slow-cooked beef brisket infused with a smoky touch, paired beautifully with a medley of roasted carrots, parsnips, and red onions. This dish delivers tender, melt-in-your-mouth brisket alongside caramelized, subtly sweet root vegetables with a hint of olive oil and fragrant smoked paprika.
INGREDIENTS
6 ounces Beef Brisket
100 grams Carrot
100 grams Parsnip
50 grams Red Onion
1 teaspoon Olive Oil
1 clove Garlic
1 teaspoon Smoked Paprika
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Slice the carrots, parsnips, and red onion into even pieces to ensure uniform roasting.
In a bowl, toss the vegetables with olive oil, smoked paprika, a finely minced garlic clove, salt, and black pepper.
Place the seasoned vegetables on a baking sheet in a single layer and roast for about 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
Meanwhile, season the 6-ounce beef brisket generously with salt, pepper, and an extra light dusting of smoked paprika.
Heat a skillet over medium-high heat and sear the brisket for about 2-3 minutes on each side to develop a rich, smoky crust.
Once seared, reduce the heat to medium-low to allow the brisket to finish cooking until tender, or if preferred, slice thinly to ensure quick heating.
Plate the brisket alongside a hearty serving of roasted root vegetables and serve immediately, enjoying the balance of smoky meat flavors and sweet, roasted vegetables.