Rice Free Crockpot Beef Brisket with Caramelized Onions
Slow-cooked brisket is one of those meals that feels like a serious culinary achievement but actually does most of its own work while you go about your day. A warm spice rub of turmeric, ginger, and Ceylon cinnamon gives the meat a deeply aromatic crust before it ever hits the slow cooker, and searing it first in coconut oil locks in a rich, caramelized exterior that makes the final result genuinely stunning. The golden onions, smashed garlic, apple cider vinegar, and coconut aminos build a braising liquid that is savory, slightly tangy, and absolutely loaded with flavor. After eight hours on low, the brisket hits that magical 195–205°F range where collagen breaks down completely and the meat either slices like butter or pulls apart effortlessly — your call. Every ingredient here is naturally grain-free and completely free of rice or rice-derived additives, so there's no label-scanning required. Spoon the jammy onions and braising juices generously over the top, finish with a handful of fresh parsley, and you have a centerpiece dish that looks like it came from a serious kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!