Gluten Free Crockpot Beef Brisket with Caramelized Onions
Slow-cooked brisket is the kind of meal that makes the whole house smell incredible, and this version delivers deep, savory flavor with a warmly spiced twist. A blend of turmeric, ginger, and Ceylon cinnamon gets rubbed into the meat before it ever hits the pan, building complexity from the very first step. The brisket gets a proper sear in coconut oil to lock in that gorgeous crust, then low-and-slow cooking does the heavy lifting for eight hours while you go about your day. Coconut aminos stand in for soy sauce and apple cider vinegar brightens the braising liquid — both naturally free of gluten and easy to find — so there's no need to scrutinize labels or make substitutions. The caramelized onions melt into the juices and become almost jammy by the time everything is done, making the sauce as irresistible as the meat itself. Whether you slice it thin or pull it apart with two forks, it's the kind of centerpiece dish that works for a casual weeknight or a table full of guests.
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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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