Chestnut Free Apple Cider Braised Brisket
Slow-braised brisket is one of those deeply satisfying meals that fills the whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. This version builds its flavor from a golden rub of turmeric and ginger, a long sear in coconut oil, and a rich braising liquid of unfiltered apple cider, bone broth, honey, and a whisper of Ceylon cinnamon — no shortcuts, no mystery ingredients. The result is fork-tender beef that practically melts when you press it, surrounded by soft carrots, celery, and onion that have soaked up every bit of that sweet-savory liquid. For anyone navigating tree nut restrictions, this recipe is naturally in the clear — every component is straightforward and easy to verify, from the fresh aromatics to the coconut aminos. Chestnuts and other tree nuts have no place here, which makes it a genuinely stress-free centerpiece for a holiday table or a cozy Sunday dinner. Sliced against the grain and spooned generously with the pan juices, this brisket is the kind of dish that earns a permanent spot in your rotation.
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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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