Name: Russian Braised Brisket Recipe
Total time: 180 min
Yield: 6
Cuisine: Russian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Russian Braised Brisket Recipe

Diabetic Living Magazine

Crawler

Russian

<p>Vodka is optional in this slow cooker, russian inspired dish. </p>

Non Vegetarian

Beef brisket

Salt

Ground black pepper

Cooking Oil

Large onion,  cut into wedges

2 medium parsnips,  cut into

2 Medium Carrots,  Cut Into

Dill seed

Caraway Seed

Lower sodium beef broth

Vodka

Container light dairy sour cream

All purpose flour

Water

Dried Dill Weed

Light dairy sour cream

Finely Shredded Cabbage

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.

step 1

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.

step 2

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

step 3

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.

step 4

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

step 5

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