Name: Slow-Cooked Beef Brisket with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Beef brisket; 0.5 tsp Extra virgin olive oil; 1 cup Carrots; 0.5 cup Parsnips; 0.5 cup Yellow onion; 2 cloves Garlic; 1 cup Beef bone broth; 1 tbsp Tomato paste; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried thyme; 1 tsp Dried rosemary

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

Tender beef brisket slow-cooked with earthy parsnips and carrots in a rich, savory herb broth that melts in your mouth.

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NUTRITION

Protein

43.7g

Fat

22.2g

Carbs

41.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Beef brisket

0.5 tsp Extra virgin olive oil

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

2 cloves Garlic

1 cup Beef bone broth

1 tbsp Tomato paste

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried thyme

1 tsp Dried rosemary

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PREPARATION

1
Season the beef brisket with sea salt and black pepper on all sides.
2
Heat olive oil in a large skillet over medium-high heat and sear the brisket until browned on both sides.
3
Place the chopped carrots, parsnips, and diced onion into the bottom of a slow cooker.
4
In a small bowl, whisk together the beef bone broth, tomato paste, minced garlic, dried thyme, and dried rosemary.
5
Place the seared brisket on top of the vegetables and pour the broth mixture over everything.
6
Cover and cook on low for 8 hours until the beef is fork-tender.
7
Slice the brisket against the grain and serve with the softened root vegetables and a ladle of the cooking liquid.