YOUR SOLIN GENERATED RECIPE
Smoky Spice-Rubbed Brisket with Roasted Root Vegetables
Savor the deep, smoky flavors of tender spice-rubbed brisket paired with a vibrant medley of roasted root vegetables. This balanced dish highlights the savory, caramelized notes of slow-cooked beef complemented by the natural sweetness and rustic earthiness of carrots, parsnips, and red onion, all lightly tossed in olive oil and aromatic spices.
INGREDIENTS
5 ounces Beef Brisket
1 medium Carrot
1 small Parsnip
1/4 medium Red Onion
1 teaspoon Olive Oil
1 teaspoon Smoky Spice Rub
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat dry the brisket and rub it generously with the smoky spice rub, adding salt and pepper to taste. Let it rest at room temperature for 10 minutes for the flavors to meld.
Chop the carrot, parsnip, and red onion into uniform pieces to ensure even roasting.
In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, and pepper.
Arrange the vegetables on a baking sheet in a single layer. Roast in the oven for about 20-25 minutes until they begin to soften and caramelize around the edges.
While the vegetables roast, sear the brisket in a hot skillet over medium-high heat for 2-3 minutes per side to develop a flavorful crust.
After searing, place the brisket with the roasted vegetables back in the oven (or in the skillet covered with a lid) and let it warm through for an additional 8-10 minutes, ensuring the meat reaches your desired level of doneness.
Slice the brisket thinly against the grain and serve alongside the beautifully roasted root vegetables for a balanced and savory meal.