Tender Slow-Cooked Smoky Brisket with Creamy Slaw and Roasted Sweet Potatoes

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

Tender Slow-Cooked Smoky Brisket with Creamy Slaw and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Smoky Brisket with Creamy Slaw and Roasted Sweet Potatoes

Savor the hearty flavors of tender, slow-cooked brisket paired with a refreshing creamy slaw and complemented by sweet, caramelized roasted sweet potatoes. This balanced dish offers a symphony of smoky and tangy notes, perfect for a nourishing meal.

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NUTRITION

351kcal
Protein
32.3g
Fat
15.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Brisket

1 cup Shredded Cabbage

1/4 cup Non-Fat Greek Yogurt

1/2 medium Sweet Potato

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted sweet potatoes.

  • 2

    Season the brisket generously with smoked paprika, salt, and pepper. In a slow cooker, add the brisket with a splash of water or broth to create a moist cooking environment.

  • 3

    Slow cook the brisket on low for 6-8 hours until tender. Alternatively, if short on time, bake the brisket covered in the oven at 300°F for 3-4 hours.

  • 4

    While the brisket cooks, prepare the roasted sweet potatoes. Dice or slice the half sweet potato, toss lightly with a small amount of oil, salt, and pepper, and roast in the preheated oven for about 25-30 minutes until tender and edges caramelize.

  • 5

    For the creamy slaw, toss the shredded cabbage with non-fat Greek yogurt and apple cider vinegar. Adjust seasoning with salt and pepper. Let flavors meld for 5-10 minutes.

  • 6

    Slice or shred the tender brisket and serve alongside a generous portion of creamy slaw and roasted sweet potatoes.

Tender Slow-Cooked Smoky Brisket with Creamy Slaw and Roasted Sweet Potatoes

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

Tender Slow-Cooked Smoky Brisket with Creamy Slaw and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Smoky Brisket with Creamy Slaw and Roasted Sweet Potatoes

Savor the hearty flavors of tender, slow-cooked brisket paired with a refreshing creamy slaw and complemented by sweet, caramelized roasted sweet potatoes. This balanced dish offers a symphony of smoky and tangy notes, perfect for a nourishing meal.

NUTRITION

351kcal
Protein
32.3g
Fat
15.3g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Brisket

1 cup Shredded Cabbage

1/4 cup Non-Fat Greek Yogurt

1/2 medium Sweet Potato

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for the roasted sweet potatoes.

  • 2

    Season the brisket generously with smoked paprika, salt, and pepper. In a slow cooker, add the brisket with a splash of water or broth to create a moist cooking environment.

  • 3

    Slow cook the brisket on low for 6-8 hours until tender. Alternatively, if short on time, bake the brisket covered in the oven at 300°F for 3-4 hours.

  • 4

    While the brisket cooks, prepare the roasted sweet potatoes. Dice or slice the half sweet potato, toss lightly with a small amount of oil, salt, and pepper, and roast in the preheated oven for about 25-30 minutes until tender and edges caramelize.

  • 5

    For the creamy slaw, toss the shredded cabbage with non-fat Greek yogurt and apple cider vinegar. Adjust seasoning with salt and pepper. Let flavors meld for 5-10 minutes.

  • 6

    Slice or shred the tender brisket and serve alongside a generous portion of creamy slaw and roasted sweet potatoes.