Crockpot Herb-Braised Beef Brisket
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Learn more →Ingredients
6 servings
For the brisket
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
For the braise
- 1 medium yellow onion, halved and thinly sliced
- 4 cloves garlic, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
- 2 cups bone broth (homemade or aip-compliant brand, no pepper or additives)
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tbsp honey
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the brisket completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the brisket.
- 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 a deep brown crust forms and the meat releases easily from the pan. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to the slow cooker insert.
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