Name: Slow-Cooked Brisket with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Beef brisket; 0 tbsp Extra virgin olive oil; 1 cup Carrots; 0.5 cup Parsnips; 0.25 cup Yellow onion; 0.5 cup Beef bone broth; 1 tsp Garlic powder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh rosemary

Slow-Cooked 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 Brisket with Root Vegetables

Tender beef brisket slow-cooked until it melts in your mouth, served with caramelized root vegetables in a savory bone broth reduction.

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NUTRITION

Protein

32.4g

Fat

16.7g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Beef brisket

0 tbsp Extra virgin olive oil

1 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

0.5 cup Beef bone broth

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

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PREPARATION

1
Season the beef brisket thoroughly on all sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a large skillet over medium-high heat and sear the brisket until a golden-brown crust forms on all sides.
3
Transfer the seared brisket to the slow cooker and surround it with the chopped carrots, parsnips, and diced onions.
4
Pour the beef bone broth over the vegetables and place the fresh rosemary sprig on top of the meat.
5
Cover and cook on low for 8 hours or high for 4 to 5 hours until the brisket is fork-tender.
6
Remove the brisket and let it rest for 10 minutes before slicing against the grain.
7
Serve the sliced beef alongside the softened root vegetables and drizzle with the remaining savory pan juices.