Slow-Cooked Beef Brisket with Crispy Roasted Sweet Potatoes

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

Slow-Cooked Beef Brisket with Crispy Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Brisket with Crispy Roasted Sweet Potatoes

Enjoy tender, slow-cooked beef brisket paired with crispy roasted sweet potatoes for a hearty meal. The beef is lovingly slow-cooked until melt-in-your-mouth tender, while the sweet potatoes are roasted to perfection with a crisp exterior and soft, flavorful interior. A perfect balance of savory and slightly sweet, this dish offers a delightful texture contrast and a comforting aroma.

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NUTRITION

421kcal
Protein
37.6g
Fat
22.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1/2 medium Sweet Potato

1 tsp Olive Oil

1 slice Onion

1 clove Garlic

1/4 cup Beef Broth

1 tsp Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted sweet potatoes.

  • 2

    Trim excess fat from the beef brisket if needed. Season the brisket generously with salt, pepper, and rosemary.

  • 3

    Heat a skillet over medium-high heat. Sear the brisket on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the seared brisket to a slow cooker. Add the chopped onion, garlic, and beef broth. Set the slow cooker to low and cook for 6-8 hours until the beef is tender and easy to shred.

  • 5

    While the brisket is nearing readiness, peel and cube the sweet potato. Toss the cubes with olive oil, salt, and a pinch of rosemary.

  • 6

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 25-30 minutes until edges are crispy and centers are tender, stirring halfway through.

  • 7

    Slice or shred the finished brisket. Plate a portion of brisket alongside the roasted sweet potatoes.

  • 8

    Serve hot, enjoying the rich flavors and balanced textures of the tender beef and crispy sweet potatoes.

Slow-Cooked Beef Brisket with Crispy Roasted Sweet Potatoes

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

Slow-Cooked Beef Brisket with Crispy Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Beef Brisket with Crispy Roasted Sweet Potatoes

Enjoy tender, slow-cooked beef brisket paired with crispy roasted sweet potatoes for a hearty meal. The beef is lovingly slow-cooked until melt-in-your-mouth tender, while the sweet potatoes are roasted to perfection with a crisp exterior and soft, flavorful interior. A perfect balance of savory and slightly sweet, this dish offers a delightful texture contrast and a comforting aroma.

NUTRITION

421kcal
Protein
37.6g
Fat
22.5g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Brisket

1/2 medium Sweet Potato

1 tsp Olive Oil

1 slice Onion

1 clove Garlic

1/4 cup Beef Broth

1 tsp Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the roasted sweet potatoes.

  • 2

    Trim excess fat from the beef brisket if needed. Season the brisket generously with salt, pepper, and rosemary.

  • 3

    Heat a skillet over medium-high heat. Sear the brisket on all sides until browned, about 2-3 minutes per side.

  • 4

    Transfer the seared brisket to a slow cooker. Add the chopped onion, garlic, and beef broth. Set the slow cooker to low and cook for 6-8 hours until the beef is tender and easy to shred.

  • 5

    While the brisket is nearing readiness, peel and cube the sweet potato. Toss the cubes with olive oil, salt, and a pinch of rosemary.

  • 6

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 25-30 minutes until edges are crispy and centers are tender, stirring halfway through.

  • 7

    Slice or shred the finished brisket. Plate a portion of brisket alongside the roasted sweet potatoes.

  • 8

    Serve hot, enjoying the rich flavors and balanced textures of the tender beef and crispy sweet potatoes.