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: 5.5 oz Lean Cooked Beef Brisket; 1 medium Carrot; 1 small Parsnip; 1/4 medium Red Onion; 1 tsp Extra Virgin Olive Oil; Pinch of Smoked Paprika; Pinch of Garlic Powder; Salt & Pepper to taste

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 aromatic allure of tender slow-cooked brisket infused with smoked spices, perfectly paired with a medley of roasted root vegetables for a comforting, hearty meal with a hint of smoky delight.

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NUTRITION

Protein

34.9g

Fat

22.7g

Carbs

17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lean Cooked Beef Brisket

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

Pinch of Smoked Paprika

Pinch of Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Season the beef brisket generously with smoked paprika, garlic powder, salt, and pepper.
3
Place the brisket in a slow cooker along with a splash of water or low sodium beef broth (optional for extra moisture) and cook on low for 6-8 hours until tender.
4
Meanwhile, peel and chop the carrot, parsnip, and red onion into bite-sized pieces.
5
Toss the vegetables with olive oil, a pinch of salt, and pepper on a baking sheet.
6
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden and tender.
7
Once the brisket is tender, slice it thinly against the grain and plate alongside a generous portion of roasted root vegetables.
8
Serve warm and enjoy the combination of smoky, tender meat with the naturally sweet and earthy flavors of the vegetables.