Chicken Free Crockpot Herb-Braised Beef Brisket
Slow-braised beef brisket is the kind of meal that makes the whole house smell incredible before you've even set the table. This version is built entirely around beef and wholesome pantry staples ā no poultry, no hidden chicken stock, no shortcuts that could sneak in unwanted ingredients. The braising liquid is where the magic happens: bone broth, apple cider vinegar, coconut aminos, and a touch of honey come together with fresh thyme, rosemary, and bay leaves to create something deeply savory and a little complex. A quick sear in coconut oil before the brisket ever hits the slow cooker builds a gorgeous crust and locks in that rich, meaty flavor. After eight hours on low, the meat becomes fork-tender and practically melts when you press it ā sliced against the grain or pulled into chunks, it's equally stunning either way. The braised carrots, celery, and onion soak up every bit of that herby liquid, so nothing on the platter goes to waste. It's the kind of low-effort, high-reward dinner that earns serious compliments with almost no stress.
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!