Chestnut Free Crockpot Herb-Braised Beef Brisket
Slow-cooked beef brisket is the kind of meal that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner will be ready. This version gets its depth from a golden rub of turmeric and ginger, a long braise in bone broth spiked with apple cider vinegar and coconut aminos, and a low-and-slow cook that coaxes the meat into fork-tender, pull-apart perfection. Searing the brisket first in coconut oil builds a serious crust that locks in flavor before the slow cooker does its quiet, unhurried work over eight hours. Carrots, celery, and onion soften into the braising liquid alongside fresh thyme, rosemary, and bay leaves, creating a rich, herby sauce you'll want to spoon over every single slice. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients ā every component is straightforward and easy to source without label anxiety. Sliced against the grain and arranged over those braised vegetables with a scatter of fresh parsley, it's the kind of centerpiece dish that looks far more impressive than the effort it actually demands.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!