Capsaicin Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of meal that fills the whole house with an irresistible aroma, and this version delivers every bit of that comfort without a trace of heat-producing ingredients. Many classic brisket recipes lean on chili powder, paprika, or hot sauce for depth, but this one builds its rich, complex flavor through apple cider, bone broth, honey, and a warm blend of turmeric, ginger, and Ceylon cinnamon instead. The result is a deeply savory, slightly sweet braise that is genuinely satisfying — no capsaicin required. Searing the meat first in coconut oil locks in a gorgeous crust, and then the long, low oven braise does all the heavy lifting, turning a tough cut into something fork-tender and falling apart. The braising liquid doubles as a built-in sauce, soaking into the sliced meat and the soft carrots, celery, and onion underneath. It's the kind of centerpiece dish that looks and tastes like it took serious skill, even though the oven does most of the work.
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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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