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Cut brisket to fit into a 3 1/2- or 4-quart slow cooker. Sprinkle brisket with 1/4 teaspoon salt and the pepper. In a large skillet heat oil over medium-high heat. Add brisket to skillet; cook until browned on all sides.
In the slow cooker place onion, parsnips and carrots. Sprinkle with dill seeds, caraway seeds and 1/4 teaspoon salt. Top with brisket. Pour broth and, if desired, vodka, over all in cooker.
Cover and cook on Low for 10 hours or High for 5 hours.
If using low-heat setting, turn to high-heat setting. In a medium bowl stir together sour cream, flour, water, dillweed 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.