YOUR SOLIN GENERATED RECIPE
Slow-roasted beef brisket rubbed with aromatic spices, served alongside charred Brussels sprouts and tender sweet potatoes for a deep, smoky flavor profile.
INGREDIENTS
5 oz beef brisket
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp black pepper
0.25 tsp sea salt
0.25 tbsp olive oil
1 cup brussels sprouts
0.5 medium sweet potato
1 tsp apple cider vinegar
PREPARATION
Preheat your oven to 300 degrees Fahrenheit.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and sea salt.
Rub the spice mixture evenly over all sides of the beef brisket until well coated.
Heat half of the olive oil in an oven-safe pan over medium-high heat and sear the brisket until a dark crust forms on all sides.
Cover the pan tightly with a lid or double layer of foil and roast in the oven for 3 to 4 hours until the meat is tender enough to shred with a fork.
While the brisket rests, toss the halved Brussels sprouts and cubed sweet potato with the remaining olive oil and a pinch of salt.
Roast the vegetables at 400 degrees Fahrenheit for 25 minutes until the edges are crispy and caramelized.
Slice the brisket against the grain into thin strips to ensure maximum tenderness.
Drizzle the roasted vegetables with apple cider vinegar and serve immediately alongside the smoky beef.