YOUR SOLIN GENERATED RECIPE
Slow-Cooked Lean Brisket with Roasted Root Vegetables
Savor the hearty flavors of slow-cooked lean brisket paired with a medley of roasted root vegetables. The tender beef absorbs aromatic herbs while the natural sweetness of carrots, parsnips, and sweet potato come alive in the oven. This dish promises a comforting balance of savory and earthy notes, perfect for a nourishing meal.
INGREDIENTS
4 oz Lean Brisket
1 medium Carrot
1 small Parsnip
1/4 medium Sweet Potato
1 tsp Olive Oil
Seasonings: Salt, Black Pepper, Rosemary, Thyme
PREPARATION
Preheat your oven to 375°F (190°C).
Trim excess fat from the brisket if needed and sear in a hot pan over medium-high heat until browned on all sides.
Place the seared brisket in a slow cooker with a splash of water or broth, add a pinch of salt, pepper, rosemary, and thyme.
Set the slow cooker on low and cook for 4-6 hours until the brisket becomes tender.
While the brisket is slow-cooking, peel and chop the carrot, parsnip, and sweet potato into uniform pieces.
Toss the chopped vegetables in a bowl with olive oil, a pinch of salt, pepper, rosemary, and thyme.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes until tender and slightly caramelized.
Slice the slow-cooked brisket thinly and plate alongside the roasted root vegetables.
Serve warm and enjoy the harmonious blend of flavors and textures.