Slow-Roasted Beef Brisket with Steamed Greens

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

Slow-Roasted Beef Brisket with Steamed Greens

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Beef Brisket with Steamed Greens

Slow-roasted beef brisket rubbed with garlic and ginger, served alongside tender steamed bok choy and finished with creamy avocado.

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NUTRITION

423kcal
Protein
51.2g
Fat
19.4g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Beef Brisket

2 cups Bok Choy

20 grams Avocado

1 tablespoon Coconut Aminos

1 clove Garlic

1 teaspoon Ginger

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PREPARATION

  • 1

    Preheat your oven to 300 degrees Fahrenheit.

  • 2

    Rub the raw beef brisket with minced garlic, grated ginger, salt, and black pepper.

  • 3

    Place the brisket in a roasting pan with a splash of water, cover tightly with foil, and roast for 3 to 4 hours until tender.

  • 4

    Once the beef is cooked, let it rest for 10 minutes before slicing it against the grain.

  • 5

    While the beef rests, steam the bok choy in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender.

  • 6

    Serve the sliced brisket with the steamed bok choy and top with fresh avocado slices and a drizzle of coconut aminos.

Slow-Roasted Beef Brisket with Steamed Greens

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

Slow-Roasted Beef Brisket with Steamed Greens

YOUR SOLIN GENERATED RECIPE

Slow-Roasted Beef Brisket with Steamed Greens

Slow-roasted beef brisket rubbed with garlic and ginger, served alongside tender steamed bok choy and finished with creamy avocado.

NUTRITION

423kcal
Protein
51.2g
Fat
19.4g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Beef Brisket

2 cups Bok Choy

20 grams Avocado

1 tablespoon Coconut Aminos

1 clove Garlic

1 teaspoon Ginger

PREPARATION

  • 1

    Preheat your oven to 300 degrees Fahrenheit.

  • 2

    Rub the raw beef brisket with minced garlic, grated ginger, salt, and black pepper.

  • 3

    Place the brisket in a roasting pan with a splash of water, cover tightly with foil, and roast for 3 to 4 hours until tender.

  • 4

    Once the beef is cooked, let it rest for 10 minutes before slicing it against the grain.

  • 5

    While the beef rests, steam the bok choy in a steamer basket over boiling water for 3 to 5 minutes until bright green and tender.

  • 6

    Serve the sliced brisket with the steamed bok choy and top with fresh avocado slices and a drizzle of coconut aminos.