Slow Cooker Russion Brisket

Slow Cooker Russion Brisket
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 278.0
  • Total Fat: 11.7 g
  • Cholesterol: 73.2 mg
  • Sodium: 276.9 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 25.1 g

View full nutritional breakdown of Slow Cooker Russion Brisket calories by ingredient
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If you are not familiar with Eurasian food and would like to give it a go this is a great recipe to get you started! If you are not familiar with Eurasian food and would like to give it a go this is a great recipe to get you started!
Number of Servings: 12


    2 lb beef brisket fat removed
    1/2 tsp salt
    1/2 tsp black pepper
    olive oil cooking spray
    1 large onion cut into wedges
    3 large parsnips sliced
    1/2 tsp dill seed
    1/2 tsp caraway seeds
    1 1/2 cups low sodium beef broth (3/4 can)
    8 oz light sour cream
    1/3 cup flour
    1/4 cup water (or rest of beef broth can)
    1 Tbsp dill weed
    2 Tbsp horseradish mustard
    1 14oz package of coleslaw mix (cabbage & carrot)
    1 package mushrooms


There are a billion variations to how you can prepare a Russian Brisket...I have opted to provide the healthiest version that I prepare using twice as much cabbage to make it a whole meal in place of bread, pasta or rice. I sometimes use finely chopped cauliflower that is fairly firm in place of rice. Feel free to play with it as you will!


Spray a large skillet with cooking spray and brown brisket on all sides. Place parsnip & onion in a crockpot and sprinkle with dill & caraway seed & half salt and pepper. Place brisket on top (cut to fit if necessary), then pour broth over and add rest of salt & pepper.

Cover & cook on low for 10 hrs. Can cook on high for 5 hrs but for tenderness cooking on low is the best.

At the end of 10 hrs in a bowl mix together sour cream, flour, water/broth, dill weed, mustard, slow mix & mushrooms. Add to crockpot and mix thoroughly (shred beef if desired). Cook on HIGH for an additional 30-60 minutes until cabbage reaches desired tenderness.

Serving Size: makes 12 approximately 3/4 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user IMISSCINCI.

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