Citric Acid Free Crockpot Herb-Braised Beef Brisket
Slow-braised brisket is the kind of meal that fills the whole house with an aroma so good it feels like a special occasion, even on a Tuesday. For anyone navigating a citric acid sensitivity, beef dishes can be surprisingly tricky ā many store-bought broths, condiments, and seasonings sneak it in as a preservative or flavor enhancer. This recipe sidesteps all of that by building deep, savory flavor from bone broth, coconut aminos, a touch of honey, and apple cider vinegar, none of which rely on citric acid to do their job. The brisket gets a golden sear with coconut oil and a warm spice rub of turmeric and ginger before it goes low and slow in the crockpot for eight hours, emerging fork-tender and falling apart at the edges. Carrots, celery, onion, and fresh herbs like thyme and rosemary round out the braise, so the vegetables soak up every bit of that rich, aromatic liquid. When you slice it against the grain and spoon the braising juices right over the top, it looks and tastes like something that took far more effort than it did. A scatter of fresh parsley at the end adds a bright finish to what is otherwise a deeply comforting, crowd-pleasing centerpiece.
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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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