Name: Tender Slow-Cooked Beef Brisket with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef Brisket (lean, trimmed); 1 medium Carrot; 1 medium Parsnip; 1/2 medium Turnip; 1 tsp Olive Oil; 2 sprigs Fresh Rosemary; Salt and Pepper to taste

Tender Slow-Cooked Beef 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

Tender Slow-Cooked Beef Brisket with Roasted Root Vegetables

Savor the rich, slow-cooked tenderness of beef brisket paired with a colorful medley of roasted root vegetables. This dish is a comforting balance of robust flavors and hearty textures, enhanced by a touch of rosemary and olive oil that bring out the natural sweetness of the vegetables.

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NUTRITION

Protein

37.4g

Fat

27g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket (lean, trimmed)

1 medium Carrot

1 medium Parsnip

1/2 medium Turnip

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Prepare the root vegetables by peeling and cutting the carrot, parsnip, and turnip into evenly sized chunks. Toss them in olive oil, and season with salt, pepper, and finely chopped rosemary.
3
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
4
Meanwhile, season the beef brisket with salt, pepper, and a few rosemary leaves. Place it in a slow cooker with a splash of water or beef broth if desired, and cook on low for 6-8 hours until tender.
5
Once both components are cooked, slice the beef brisket against the grain and serve alongside the roasted root vegetables.
6
Enjoy your hearty and balanced meal!