Pistachio Free Crockpot Beef Brisket with Caramelized Onions
Slow-cooked beef brisket is the kind of meal that makes the whole house smell incredible, and this version delivers deep, savory flavor with barely any hands-on effort. The flat-cut brisket gets rubbed with a warm spice blend of turmeric, ginger, and Ceylon cinnamon before a hard sear in coconut oil builds that gorgeous, caramelized crust. Golden onions, smashed garlic, apple cider vinegar, coconut aminos, and bone broth go into the slow cooker alongside the meat, creating a rich braising liquid that just keeps getting better over eight hours on low. By the time it's done, the brisket is fall-apart tender and practically begging to be pulled apart with two forks. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, honest cooking. A scatter of fresh parsley at the end brightens the whole platter and makes it look as impressive as it tastes.
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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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