Name: Smoky Texas Brisket with Roasted Roots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz Beef Brisket; 1 tsp Smoked Paprika; 0.5 tsp Garlic Powder; 0.5 tsp Onion Powder; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 0.25 tbsp Extra Virgin Olive Oil; 0.5 medium Sweet Potato; 1 cup Brussels Sprouts; 1 tsp Apple Cider Vinegar

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Texas Brisket with Roasted Roots

Slow-roasted beef brisket rubbed with aromatic spices, served alongside tender sweet potatoes and charred Brussels sprouts for a smoky and satisfying meal.

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NUTRITION

Protein

31.6g

Fat

35.7g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Beef Brisket

1 tsp Smoked Paprika

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

0.25 tsp Sea Salt

0.25 tsp Black Pepper

0.25 tbsp Extra Virgin Olive Oil

0.5 medium Sweet Potato

1 cup Brussels Sprouts

1 tsp Apple Cider Vinegar

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PREPARATION

1
Preheat oven to 300°F and prepare a small oven-safe baking dish.
2
Combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper in a small bowl to create a dry rub.
3
Coat the beef brisket evenly on all sides with the spice rub and place it in the baking dish, covering tightly with foil.
4
Roast the brisket for 3 hours until tender, then remove from the oven and let it rest for 15 minutes before slicing against the grain.
5
While the brisket rests, increase the oven temperature to 400°F and toss the diced sweet potato and halved Brussels sprouts with the olive oil on a sheet pan.
6
Roast the vegetables for 20-25 minutes until they are caramelized and tender.
7
Drizzle the roasted vegetables with apple cider vinegar and serve them immediately alongside the sliced smoky brisket.