Smoky Braised Brisket with Roasted Vegetables

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

Smoky Braised Brisket with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Braised Brisket with Roasted Vegetables

Enjoy this hearty dish featuring tender, smoky braised brisket paired with a medley of roasted vegetables. Enhanced with aromatic spices and a hint of olive oil, each bite is a balance of rich flavor and satisfying texture.

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NUTRITION

495kcal
Protein
39.7g
Fat
30.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket (lean portion)

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)

0.5 tbsp Olive Oil

2 Garlic Cloves

1 tsp Smoked Paprika

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Season the brisket with salt, pepper, and smoked paprika. Let it sit for a few minutes to absorb the flavors.

  • 3

    In a heavy oven-safe pot or Dutch oven, heat the olive oil over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add the brisket to the pot, browning it on all sides for about 3-4 minutes per side.

  • 5

    Add a splash of water or broth if desired to keep it moist, then cover and let it braise in the oven for about 1.5 to 2 hours until tender.

  • 6

    While the brisket is braising, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil. Spread them out on a baking sheet and roast in the oven at 400°F for about 20-25 minutes until slightly caramelized.

  • 7

    Once the brisket is tender, slice it against the grain and plate with the roasted vegetables. Drizzle any remaining pan juices over the top and serve.

Smoky Braised Brisket with Roasted Vegetables

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

Smoky Braised Brisket with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Smoky Braised Brisket with Roasted Vegetables

Enjoy this hearty dish featuring tender, smoky braised brisket paired with a medley of roasted vegetables. Enhanced with aromatic spices and a hint of olive oil, each bite is a balance of rich flavor and satisfying texture.

NUTRITION

495kcal
Protein
39.7g
Fat
30.8g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Brisket (lean portion)

1 cup Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)

0.5 tbsp Olive Oil

2 Garlic Cloves

1 tsp Smoked Paprika

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Season the brisket with salt, pepper, and smoked paprika. Let it sit for a few minutes to absorb the flavors.

  • 3

    In a heavy oven-safe pot or Dutch oven, heat the olive oil over medium heat. Sauté minced garlic until fragrant.

  • 4

    Add the brisket to the pot, browning it on all sides for about 3-4 minutes per side.

  • 5

    Add a splash of water or broth if desired to keep it moist, then cover and let it braise in the oven for about 1.5 to 2 hours until tender.

  • 6

    While the brisket is braising, toss the mixed vegetables with a pinch of salt, pepper, and a drizzle of olive oil. Spread them out on a baking sheet and roast in the oven at 400°F for about 20-25 minutes until slightly caramelized.

  • 7

    Once the brisket is tender, slice it against the grain and plate with the roasted vegetables. Drizzle any remaining pan juices over the top and serve.