Name: Slow-Cooked Brisket with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Beef brisket; 0.5 cup Carrots; 0.5 cup Parsnips; 0.25 cup Yellow onion; 0.25 tsp Olive oil; 0.5 cup Beef bone broth; 1 tbsp Tomato paste; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried thyme

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, paired with earthy root vegetables in a savory, herb-infused broth.

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NUTRITION

Protein

33.1g

Fat

32.5g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Beef brisket

0.5 cup Carrots

0.5 cup Parsnips

0.25 cup Yellow onion

0.25 tsp Olive oil

0.5 cup Beef bone broth

1 tbsp Tomato paste

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

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PREPARATION

1
Season the brisket evenly on all sides with sea salt, black pepper, and dried thyme.
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
Place the chopped carrots, parsnips, and diced yellow onion into the bottom of your slow cooker.
4
Lay the seared brisket directly on top of the vegetables.
5
In a small bowl, whisk together the beef bone broth, tomato paste, and minced garlic, then pour the liquid over the brisket.
6
Cover and cook on low for 8 hours or on high for 4 hours until the meat is fork-tender.
7
Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.
8
Serve the sliced brisket alongside the softened root vegetables, drizzled with the remaining cooking juices from the pot.