Slow Cooker Russion Brisket

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.