Eosinophilic Esophagitis Friendly Crockpot Beef Brisket with Turmeric & Ginger
Total time8 hr 50 min
Prep time20 min
Cook time30 min
5.0(5)
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Learn more āIngredients
6 servings
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 tsp salt
- Ā½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- Ā½ tsp ground cumin
- 1 can (14 oz) diced tomatoes, no salt added
- 1 cup bone broth
- 2 tbsp tomato paste
- 1 tbsp raw honey
- 1 tbsp apple cider vinegar
- 3 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the brisket dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the brisket fat-side down and sear undisturbed for 4ā5 minutes, until deep brown and releasing easily from the pan. Flip and sear the other side for 3ā4 minutes until browned. Transfer the brisket to the slow cooker insert.
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