Artificial Food Coloring Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of centerpiece dish that makes a whole house smell incredible, and this version delivers deep, layered flavor without a single synthetic shortcut. Every drop of color and complexity here comes from real ingredients — golden turmeric, unfiltered apple cider, sweet carrots, and fragrant herbs — so there's nothing artificial hiding in the pot. The braising liquid is built from bone broth, coconut aminos, honey, and a touch of Ceylon cinnamon, which together create a rich, slightly sweet sauce that practically bastes the meat as it slowly becomes fork-tender in the oven. Searing the brisket first in coconut oil locks in a gorgeous crust before the long, low braise does its magic over three-plus hours. The result is beef that slices cleanly against the grain or pulls apart into tender chunks, draped in a glossy, vegetable-studded pan sauce. It's the kind of recipe that feels celebratory but requires almost no active effort once the Dutch oven goes into the oven — just patience and a good appetite.
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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
- 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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