AIP Friendly Apple Cider Braised Brisket
Slow-braised brisket is the kind of centerpiece meal that feels deeply satisfying, and this version delivers all that richness without any of the usual protocol-busting ingredients. The brisket is rubbed with turmeric and ginger, seared in coconut oil until deeply golden, then nestled into a braising liquid built from unfiltered apple cider, bone broth, coconut aminos, and a touch of honey — every single ingredient carefully chosen to stay compliant. What makes this approach so clever is that the apple cider does the heavy lifting, bringing a natural sweetness and acidity that replaces the wine or tomatoes you'd find in a conventional braise. Fresh thyme, rosemary, bay leaves, and a whisper of Ceylon cinnamon layer in warmth and complexity without reaching for any nightshades or seed-based spices. After three-plus hours in a low oven, the meat becomes fork-tender and practically melts into the fragrant vegetables surrounding it. It serves six generously, making it a smart choice for a Sunday dinner or a meal-prep anchor for the week ahead. Spoon the braising liquid right over the sliced meat and let it do all the work — no sauce, no fuss, just deeply flavored, nourishing comfort food.
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Learn more →Ingredients
6 servings
For the brisket
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
For the braise
- 1 large yellow onion, halved and thinly sliced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, smashed
- 1 ½ cups unfiltered apple cider (not hard cider)
- 1 ½ cups bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- ¼ tsp ground ceylon cinnamon
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). 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 large Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear undisturbed for 4–5 minutes, until deep golden brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to a plate and set aside.
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