Barley 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, complex flavor through a combination of unfiltered apple cider, bone broth, and warm spices like turmeric, ginger, and Ceylon cinnamon. The brisket gets a proper sear in coconut oil first, building a golden crust that locks in richness before the long, low oven braise does its magic. Coconut aminos stand in for soy sauce to add that savory depth without any grain-derived ingredients, and every other component — from the apple cider vinegar to the honey to the fresh herbs — is naturally free of barley and barley derivatives. That matters more than it might seem, since soy sauce, certain broths, and even some vinegars can quietly introduce barley into an otherwise clean dish. Here, you know exactly what's going in the pot. After three-plus hours in the oven, the meat becomes fork-tender and practically melts into the braising liquid, which you spoon right back over the sliced brisket along with the softened carrots, celery, and onion. It's a showstopper that's as approachable as it is impressive.
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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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