YOUR SOLIN GENERATED RECIPE
Smoky Texas BBQ Beef Brisket
Slow-roasted beef brisket rubbed with aromatic spices, served with a vibrant medley of tender roasted vegetables and a tangy sugar-free BBQ drizzle.
INGREDIENTS
4 oz beef brisket
0.25 tbsp olive oil
1 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 cup broccoli florets
0.5 cup sliced carrots
1 tbsp sugar-free BBQ sauce
PREPARATION
Preheat your oven to 300°F (150°C) for a low and slow roast.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.
Pat the beef brisket dry with a paper towel and rub the spice mixture evenly over all sides of the meat.
Heat half of the olive oil in a heavy oven-safe skillet or Dutch oven over medium-high heat and sear the brisket for 3-4 minutes per side until a golden-brown crust forms.
Cover the pot tightly with a lid or foil and roast in the oven for 3 hours, or until the meat is fork-tender.
During the last 20 minutes of cooking, toss the broccoli and carrots with the remaining olive oil and roast on a separate sheet pan at 400°F until tender-crisp.
Remove the brisket from the oven, let it rest for 10 minutes, then slice against the grain and serve with the vegetables and a drizzle of sugar-free BBQ sauce.