Braised Brisket

Make this slow cooker recipe for Sunday night dinner this week. Tender meat topped with creamy vegetables is a sure-to-be family favorite.

Ingredients:

• 1 2 - pound beef brisket
• 1/4 teaspoon salt
• 1/4 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
• 1/2 teaspoon dill seed
• 1/2 teaspoon caraway seed
• 1/4 teaspoon salt
• 1 1/2 cups lower-sodium beef broth
• 1/4 cup vodka (optional)
• 1 8 - ounce carton light dairy sour cream
• 1/3 cup all-purpose flour
• 1/4 cup water
• 2 teaspoons dried dill weed
• 2 teaspoons horseradish mustard
• 2 cups finely shredded cabbage
• 1 cup sliced fresh mushrooms

Directions:

1. 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.
2. 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.
3. Cover; cook on low-heat setting for 10 hours or on high-heat setting for 5 hours.
4. 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.
5. Transfer brisket to a cutting board and slice thinly across the grain. Serve with sauce and vegetables.

Nutrition Facts Per Serving:

Servings Per Recipe: 6

PER SERVING: 348 cal., 13 g total fat (5 g sat. fat), 75 mg chol., 482 mg sodium, 21 g carb. (4 g fiber, 5 g sugars), 37 g pro.

Diabetic Exchanges

Vegetables (d.e): 1; Starch (d.e): 1; Lean Meat (d.e): 4.5

Source:  diabeticlivingonline.com