Close
Prep Time:20 minsAdditional Time:7 hrs 45 minsTotal Time:8 hrs 5 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:7 hrs 45 minsTotal Time:8 hrs 5 minsServings:12Yield:12 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:7 hrs 45 mins
Additional Time:
7 hrs 45 mins
Total Time:8 hrs 5 mins
Total Time:
8 hrs 5 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1(1 1/2 pound)beef brisket, trimmed and cut in half2cupschopped yellow onions (from 2 onions)2tablespoonschopped fresh thyme8garlic cloves, chopped (about 2 1/2 tablespoons)1tablespooncaraway seeds½teaspooncrushed red pepper1tablespoonunsalted tomato paste6cupsunsalted beef stock2poundsbeet, peeled and cubed1poundparsnips, peeled and cubed1cuprye berries2teaspoonskosher salt4cupsvery thinly sliced red cabbage (from 1 [32-ounce] cabbage head)2tablespoonsred wine vinegar1teaspoonblack pepper½cupreduced-fat sour cream¼cupfresh dill fronds
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1(1 1/2 pound)beef brisket, trimmed and cut in half
2cupschopped yellow onions (from 2 onions)
2tablespoonschopped fresh thyme
8garlic cloves, chopped (about 2 1/2 tablespoons)
1tablespooncaraway seeds
½teaspooncrushed red pepper
1tablespoonunsalted tomato paste
6cupsunsalted beef stock
2poundsbeet, peeled and cubed
1poundparsnips, peeled and cubed
1cuprye berries
2teaspoonskosher salt
4cupsvery thinly sliced red cabbage (from 1 [32-ounce] cabbage head)
2tablespoonsred wine vinegar
1teaspoonblack pepper
½cupreduced-fat sour cream
¼cupfresh dill fronds
DirectionsHeat the oil in a large skillet over medium-high. Add the brisket pieces, and cook, turning to brown on all sides, about 8 minutes. Place the brisket pieces in a 4- to 6-quart slow cooker. Add the onions, thyme, and garlic to the skillet, and cook, stirring often and scraping to loosen the browned bits from the bottom of the skillet, about 4 minutes. Add the caraway seeds and crushed red pepper; cook 30 seconds. Add the tomato paste and 2 cups of the stock to the skillet; stir to combine, and bring to a boil. Add the onion mixture to the slow cooker. Stir the beets, parsnips, rye berries, salt, and remaining 4 cups stock into the slow cooker. Cover and cook on LOW until the brisket is tender, 7 hours and 30 minutes.Remove the brisket pieces, and set aside. Add the cabbage and red wine vinegar to the slow cooker; increase the heat to HIGH, and cook, uncovered, just until the cabbage is wilted, about 15 to 20 minutes.Meanwhile, shred the brisket using 2 forks. Add the shredded brisket and black pepper to the slow cooker, and stir to combine. Ladle the soup into bowls. Top evenly with the sour cream and dill.TipsMulticooker Directions: In Step 1, place the browned brisket pieces in the inner pot of a 6-quart multicooker. Continue with Step 1, adding the cooked onion mixture to the pot; stir in the beets, parsnips, rye berries, salt, and remaining 4 cups stock. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the brisket is very tender, about 8 hours. Turn off the cooker. In Step 2, remove the brisket pieces; set aside. Add the cabbage and vinegar to the pot. With the lid off, press SAUTÉ [Normal]; cook, uncovered, just until the cabbage is wilted, stirring occasionally. Meanwhile, complete Step 3.Originally appeared: Everyday Slow Cooker
Directions
Heat the oil in a large skillet over medium-high. Add the brisket pieces, and cook, turning to brown on all sides, about 8 minutes. Place the brisket pieces in a 4- to 6-quart slow cooker. Add the onions, thyme, and garlic to the skillet, and cook, stirring often and scraping to loosen the browned bits from the bottom of the skillet, about 4 minutes. Add the caraway seeds and crushed red pepper; cook 30 seconds. Add the tomato paste and 2 cups of the stock to the skillet; stir to combine, and bring to a boil. Add the onion mixture to the slow cooker. Stir the beets, parsnips, rye berries, salt, and remaining 4 cups stock into the slow cooker. Cover and cook on LOW until the brisket is tender, 7 hours and 30 minutes.Remove the brisket pieces, and set aside. Add the cabbage and red wine vinegar to the slow cooker; increase the heat to HIGH, and cook, uncovered, just until the cabbage is wilted, about 15 to 20 minutes.Meanwhile, shred the brisket using 2 forks. Add the shredded brisket and black pepper to the slow cooker, and stir to combine. Ladle the soup into bowls. Top evenly with the sour cream and dill.TipsMulticooker Directions: In Step 1, place the browned brisket pieces in the inner pot of a 6-quart multicooker. Continue with Step 1, adding the cooked onion mixture to the pot; stir in the beets, parsnips, rye berries, salt, and remaining 4 cups stock. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the brisket is very tender, about 8 hours. Turn off the cooker. In Step 2, remove the brisket pieces; set aside. Add the cabbage and vinegar to the pot. With the lid off, press SAUTÉ [Normal]; cook, uncovered, just until the cabbage is wilted, stirring occasionally. Meanwhile, complete Step 3.
Heat the oil in a large skillet over medium-high. Add the brisket pieces, and cook, turning to brown on all sides, about 8 minutes. Place the brisket pieces in a 4- to 6-quart slow cooker. Add the onions, thyme, and garlic to the skillet, and cook, stirring often and scraping to loosen the browned bits from the bottom of the skillet, about 4 minutes. Add the caraway seeds and crushed red pepper; cook 30 seconds. Add the tomato paste and 2 cups of the stock to the skillet; stir to combine, and bring to a boil. Add the onion mixture to the slow cooker. Stir the beets, parsnips, rye berries, salt, and remaining 4 cups stock into the slow cooker. Cover and cook on LOW until the brisket is tender, 7 hours and 30 minutes.
Remove the brisket pieces, and set aside. Add the cabbage and red wine vinegar to the slow cooker; increase the heat to HIGH, and cook, uncovered, just until the cabbage is wilted, about 15 to 20 minutes.
Meanwhile, shred the brisket using 2 forks. Add the shredded brisket and black pepper to the slow cooker, and stir to combine. Ladle the soup into bowls. Top evenly with the sour cream and dill.
Tips
Multicooker Directions: In Step 1, place the browned brisket pieces in the inner pot of a 6-quart multicooker. Continue with Step 1, adding the cooked onion mixture to the pot; stir in the beets, parsnips, rye berries, salt, and remaining 4 cups stock. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the brisket is very tender, about 8 hours. Turn off the cooker. In Step 2, remove the brisket pieces; set aside. Add the cabbage and vinegar to the pot. With the lid off, press SAUTÉ [Normal]; cook, uncovered, just until the cabbage is wilted, stirring occasionally. Meanwhile, complete Step 3.
Originally appeared: Everyday Slow Cooker
Rate ItPrint
Nutrition Facts(per serving)257Calories7gFat32gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
