Tender Smoky Brisket with Roasted Root Vegetables

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

Tender Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Root Vegetables

Enjoy a delicious and hearty dish featuring thinly sliced, tender brisket infused with a smoky spice rub, accompanied by a medley of perfectly roasted carrots and parsnips. This dish boasts a beautiful balance of savory meat flavor and naturally sweet, caramelized vegetables, making it an ideal choice for a satisfying dinner.

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NUTRITION

431kcal
Protein
33.3g
Fat
24.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces beef brisket, lean and trimmed (130g)

1/2 medium carrot (30g)

1/2 small parsnip (35g)

2 teaspoons olive oil (9g)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 pinch salt

1 pinch black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the brisket thinly against the grain to ensure tenderness.

  • 3

    In a small bowl, combine smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend evenly over the brisket slices.

  • 4

    Peel and cut the carrot and parsnip into uniform bite-sized pieces to ensure even roasting.

  • 5

    Toss the chopped vegetables with olive oil, and a pinch of salt and pepper on a baking tray.

  • 6

    Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 7

    While the vegetables are roasting, heat a skillet over medium-high heat. Sear the brisket slices for 1-2 minutes on each side until they develop a nice crust but remain tender.

  • 8

    Plate the brisket alongside the roasted root vegetables and serve immediately.

Tender Smoky Brisket with Roasted Root Vegetables

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

Tender Smoky Brisket with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Smoky Brisket with Roasted Root Vegetables

Enjoy a delicious and hearty dish featuring thinly sliced, tender brisket infused with a smoky spice rub, accompanied by a medley of perfectly roasted carrots and parsnips. This dish boasts a beautiful balance of savory meat flavor and naturally sweet, caramelized vegetables, making it an ideal choice for a satisfying dinner.

NUTRITION

431kcal
Protein
33.3g
Fat
24.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces beef brisket, lean and trimmed (130g)

1/2 medium carrot (30g)

1/2 small parsnip (35g)

2 teaspoons olive oil (9g)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 pinch salt

1 pinch black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the brisket thinly against the grain to ensure tenderness.

  • 3

    In a small bowl, combine smoked paprika, garlic powder, salt, and black pepper. Rub this spice blend evenly over the brisket slices.

  • 4

    Peel and cut the carrot and parsnip into uniform bite-sized pieces to ensure even roasting.

  • 5

    Toss the chopped vegetables with olive oil, and a pinch of salt and pepper on a baking tray.

  • 6

    Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 7

    While the vegetables are roasting, heat a skillet over medium-high heat. Sear the brisket slices for 1-2 minutes on each side until they develop a nice crust but remain tender.

  • 8

    Plate the brisket alongside the roasted root vegetables and serve immediately.