Carrageenan Free Crockpot Beef Brisket with Caramelized Onions
Slow-cooked brisket is one of those deeply satisfying meals that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready. This version layers warm spices — turmeric, ginger, and Ceylon cinnamon — onto a well-seared flat-cut brisket, then lets the slow cooker do the heavy lifting for eight hours until the meat is fall-apart tender. The braising liquid is built from bone broth, coconut aminos, and apple cider vinegar, which means every ingredient is straightforward and clean — no processed sauces or thickeners that might sneak in additives like carrageenan. Caramelized onions and smashed garlic go into the pot alongside fresh thyme and rosemary, so the braising juices that develop are rich and deeply savory all on their own. Sliced against the grain and spooned with those glossy onions and pan juices, this brisket is genuinely impressive enough for a dinner party but hands-off enough for a busy weeknight. A scatter of fresh parsley at the end brightens everything up beautifully.
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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
- 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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