Nitrate & Nitrite Free Crockpot Herb-Braised Beef Brisket
Slow-braised brisket is one of those deeply satisfying meals that feels like it took serious effort, but the crockpot does almost all the heavy lifting. The rub of sea salt, turmeric, and ginger gives the meat a warm, aromatic crust before it ever hits the slow cooker, and a proper sear in coconut oil locks in that savory depth. From there, carrots, celery, onion, and garlic join a braising liquid built from bone broth, apple cider vinegar, coconut aminos, and a touch of honey ā no cured meats, no processed additives, nothing that sneaks in unwanted preservatives. That matters a lot when you're avoiding nitrates and nitrites, since conventional braises often call for cured pork products or store-bought broths loaded with additives. Eight hours on low transforms the flat-cut brisket into something fork-tender and pull-apart gorgeous, soaking up every bit of that herb-scented liquid. Fresh thyme, rosemary, and bay leaves round out the flavor in the most natural way possible. Sliced against the grain and spooned with braising juices, this is the kind of centerpiece dish that earns serious compliments without a single questionable ingredient.
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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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