Low Sugar Crockpot Beef Brisket with Caramelized Onions
Slow-cooked beef brisket is the kind of meal that fills the whole house with an aroma so good it feels unfair to anyone who isn't eating it. The flat cut gets rubbed down with a warming blend of turmeric, ginger, and Ceylon cinnamon before a hard sear locks in a deeply browned crust — that step alone is worth the extra pan to wash. Golden caramelized onions, smashed garlic, apple cider vinegar, coconut aminos, and bone broth all go into the slow cooker together, building a rich, savory braising liquid that needs absolutely nothing sweet added to taste complex and satisfying. After eight hours on low, the brisket hits that magical 195–205°F range where it slices clean or pulls apart effortlessly, and every bite is coated in those silky, jammy onions. For anyone keeping a close eye on added sugars, this recipe is genuinely reassuring — every ingredient on the list is whole and straightforward, with no sweeteners hiding in sauces or store-bought shortcuts. Coconut aminos bring a subtle depth without the sugar load of conventional soy sauce, and the natural sweetness of the slow-cooked onions does all the heavy lifting. Finish it with a scatter of fresh parsley and a generous spoonful of the braising juices, and dinner is done.
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Learn more →Ingredients
6 servings
- 3 lb beef brisket (flat cut)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- 2 tbsp coconut oil
- 3 large yellow onions, halved and thinly sliced
- 6 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 cup bone broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the salt, turmeric, ginger, and Ceylon cinnamon. Pat the brisket completely dry with paper towels, then rub the spice mixture evenly over all surfaces.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the brisket fat-side down and sear undisturbed for 4–5 minutes, until deeply browned. Flip and sear the other side for 3–4 minutes, until browned. Transfer the brisket to the slow cooker insert.
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