Hazelnut Free Crockpot Herb-Braised Beef Brisket
Slow-cooked beef brisket is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers deep, savory flavor with almost no hands-on effort. The brisket gets rubbed with turmeric and ginger before being seared in coconut oil until a gorgeous brown crust forms ā that step alone builds the kind of richness that makes people ask what's in it. From there, it braises low and slow for eight hours in a fragrant mix of bone broth, apple cider vinegar, coconut aminos, and honey, surrounded by carrots, celery, onion, and fresh herbs. The result is fork-tender meat that practically falls apart, with a braising liquid so good you'll want to spoon every last drop over the slices. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnut and hazelnut-derived ingredients ā no specialty swaps needed, just clean, whole-food pantry staples. Finished with a scatter of fresh parsley and served alongside those soft braised vegetables, it's an impressive centerpiece that's as weeknight-friendly as it is dinner-party worthy.
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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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