Name: Slow-Cooked Smoky 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; 1 cup Baby Carrots; 1 medium Parsnip; 1/2 medium Red Onion; 1/2 tbsp Olive Oil; 1 tsp Smoked Paprika; Pinch Salt; Pinch Black Pepper

Slow-Cooked Smoky 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

Slow-Cooked Smoky Brisket with Roasted Root Vegetables

Savor the rich, smoky flavors of tender slow-cooked brisket paired with a medley of roasted root vegetables. This dish offers a delightful balance of savory and natural sweetness with a hint of smoky paprika, perfect for a comforting dinner that’s both nutritious and satisfying.

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NUTRITION

Protein

37.8g

Fat

17.8g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1 cup Baby Carrots

1 medium Parsnip

1/2 medium Red Onion

1/2 tbsp Olive Oil

1 tsp Smoked Paprika

Pinch Salt

Pinch Black Pepper

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PREPARATION

1
Preheat your oven to 400°F.
2
Pat the brisket dry and season generously with smoked paprika, salt, and black pepper.
3
Heat a skillet over medium-high heat and briefly sear the brisket on all sides to lock in flavors.
4
Meanwhile, chop baby carrots, parsnip, and red onion into bite-sized pieces and toss them with olive oil, a pinch of salt, and a dash of smoked paprika.
5
Place the seared brisket in a slow cooker and add the prepared vegetables around it.
6
Cover and cook on low for 4 hours until the brisket is tender and the flavors meld together.
7
(Optional) For a crisp finish, transfer the vegetables onto a baking sheet and roast in the oven for an additional 15-20 minutes.
8
Slice the brisket against the grain and serve it alongside the roasted root vegetables.