Nutrition per serving may change if servings are adjusted.
1 (2 pound) beef brisket
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon cooking oil
1 large onion, cut into wedges
2 medium parsnips, cut into 2-inch pieces
2 medium carrots, cut into 2-inch pieces
½ teaspoon dill seed
½ teaspoon caraway seed
¼ teaspoon salt
1½ cups lower-sodium beef broth
¼ cup vodka (optional)
1 (8 ounce) container light dairy sour cream
⅓ cup all-purpose flour
¼ cup water
2 teaspoons dried dill weed
2 teaspoons light dairy sour cream
2 cups finely shredded cabbage
1 cup sliced fresh mushrooms
Trim fat from brisket. Cut brisket to fit in a 3- ½- to 4-quart slow cooker. Sprinkle brisket with salt and pepper. In a large skillet, brown brisket in hot oil over medium-high heat.
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.
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.