Name: Slow-Cooked Beef Brisket with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef brisket; 0.25 tsp Avocado oil; 1 cup Carrots; 0.5 cup Parsnips; 0.5 cup Yellow onion; 1 tsp Garlic; 0.5 cup Beef broth; 1 tbsp Tomato paste; 1 tsp Dried thyme; 0.5 tsp Sea salt; 0.25 tsp Black pepper

Slow-Cooked Beef Brisket with 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 Beef Brisket with Root Vegetables

Slow-cooked beef brisket simmered until succulent, nestled among earthy roasted carrots and parsnips in a rich, savory herb-infused broth.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.7g

Fat

32.8g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef brisket

0.25 tsp Avocado oil

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

1 tsp Garlic

0.5 cup Beef broth

1 tbsp Tomato paste

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the beef brisket with the sea salt and black pepper on all sides.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the brisket until a golden-brown crust forms on both sides.
3
Place the chopped carrots, parsnips, and yellow onion into the bottom of a slow cooker.
4
In a small bowl, whisk together the beef broth, tomato paste, minced garlic, and dried thyme.
5
Place the seared brisket on top of the vegetables and pour the broth mixture over the meat.
6
Cover and cook on low for 8 to 10 hours until the beef is fork-tender and the vegetables are soft.
7
Remove the beef and let it rest for 10 minutes before slicing against the grain to serve with the vegetables and pan juices.