BHA & BHT 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, savory flavor without any of the synthetic preservatives that sneak into so many packaged broths, sauces, and spice blends. Every ingredient here is whole and recognizable — bone broth, unfiltered apple cider, coconut aminos, fresh herbs, and a warm spice rub built from turmeric, ginger, and Ceylon cinnamon. That combination gives the braising liquid a complexity that tastes like it took far more effort than it actually did. The brisket gets seared in coconut oil until deeply golden, then nestled into a bath of cider, broth, and aromatics and left to go low and slow in the oven until it's fall-apart tender. A splash of apple cider vinegar and a touch of honey round out the sauce with just the right balance of brightness and sweetness. It's the kind of meal that works equally well for a relaxed Sunday dinner or a special occasion where you want to genuinely impress without stressing over a long ingredient label.
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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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