Artificial Food Coloring Free Crockpot Herb-Braised Beef Brisket
Slow-cooked brisket is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers that deep, fall-apart tenderness without a single synthetic dye or questionable additive in sight. Every ingredient here is straightforward and real ā turmeric and ginger for warmth, fresh herbs for fragrance, and a braising liquid built from bone broth, coconut aminos, and a touch of honey that reduces into something genuinely rich and savory. The sear before the slow cook is the secret weapon, building a caramelized crust that keeps the meat from tasting flat after eight hours in the pot. Store-bought sauces and seasoning packets are some of the sneakiest sources of artificial colors, so making your own braising liquid from scratch like this completely sidesteps that problem. Carrots, celery, and onion braise right alongside the beef, soaking up all those herby, tangy juices until they're meltingly soft. A scatter of fresh parsley at the end adds a bright finish that makes the whole platter look as good as it tastes. This is the kind of low-effort, high-reward dinner that earns a permanent spot in the rotation.
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Learn more āIngredients
6 servings
For the brisket
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- Ā½ 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 4ā5 minutes, until a deep brown crust forms and the meat releases 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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