Cashew Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of meal that makes a whole house smell incredible, and this version delivers deep, layered flavor from 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 before it ever sees the oven, building that golden crust that makes all the difference once the braising liquid goes to work. Apple cider vinegar, coconut aminos, and a touch of honey round out the braise with a subtle sweet-savory balance that feels anything but simple. After three-plus hours at low heat, the meat turns fork-tender and practically melts into the surrounding carrots, celery, and onion — all of which soak up every bit of that fragrant liquid. The whole ingredient list is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out; it's just straightforward, honest cooking. Slice it against the grain for clean, elegant portions, or pull it into chunks if it's gone beautifully soft — either way, spoon plenty of that braising liquid right over the top. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together.
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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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