Vodka is optional in this slow cooker, Russian inspired dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
5 hrs 50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from brisket. Cut brisket to fit in a 3-1/2- to 4-quart slow cooker. Sprinkle brisket with salt and pepper. In a large skillet, brown brisket in hot oil over medium-high heat.

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  • In the slow cooker, place onion, parsnips and carrots. Sprinkle with dill seeds, caraway seeds and salt. Top with brisket. Pour beef broth and vodka, if using, over all.

  • Cover; cook on low-heat setting for 10 hours or on high-heat setting for 5 hours.

  • If using low-heat setting, turn to high-heat setting. In a medium bowl, stir together sour cream, flour, the water, dill weed and mustard until smooth. Stir about 1 cup of the hot cooking liquid into the sour cream mixture. Return all to cooker; stir to combine. Stir in cabbage and mushrooms. Cover and cook for 30 to 60 minutes more or until vegetables are tender and liquid is thickened and bubbly.

  • Transfer brisket to a cutting board and slice thinly across the grain. Serve with sauce and vegetables.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

348 calories; protein 37.1g 74% DV; carbohydrates 20.7g 7% DV; dietary fiber 3.7g 15% DV; sugars 4.8g; fat 12.6g 19% DV; saturated fat 5g 25% DV; cholesterol 75.2mg 25% DV; vitamin a iu 3564.8IU 71% DV; vitamin c 18.3mg 31% DV; folate 87.6mcg 22% DV; calcium 123.7mg 12% DV; iron 4mg 22% DV; magnesium 61.7mg 22% DV; potassium 932.5mg 26% DV; sodium 482.2mg 19% DV.