Paleo Crockpot Herb-Braised Beef Brisket
Slow-braised brisket is one of those meals that feels like a serious culinary achievement, and this crockpot version delivers all that deep, fall-apart tenderness with almost no hands-on effort. The brisket gets rubbed with turmeric and ginger before a hard sear in coconut oil, which builds a gorgeous crust and locks in flavor before the slow cooker even turns on. From there, bone broth, apple cider vinegar, coconut aminos, and a touch of honey create a braising liquid that's rich, slightly tangy, and completely grain-free. Carrots, celery, onion, and a bundle of fresh thyme and rosemary round out the pot, making this a true one-vessel meal that smells incredible all day long. Every ingredient here ā from the coconut oil to the coconut aminos ā keeps things clean and ancestral without sacrificing any of the savory depth you'd expect from a classic braise. After eight hours on low, the meat slices beautifully against the grain or pulls apart into tender chunks, and spooning that braising liquid over the top is absolutely non-negotiable. It's the kind of dinner that makes the whole house feel warm before anyone even sits down.
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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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