Citric Acid Free Apple Cider Braised Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Citric Acid 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, savory comfort without any of the citrus-derived additives that can sneak into store-bought sauces, marinades, and spice blends. The braising liquid is built entirely from unfiltered apple cider, bone broth, coconut aminos, and honey, so every drop of flavor comes from whole, recognizable ingredients. A rub of turmeric and ginger gives the meat a warm, aromatic crust before it ever hits the pot, and the long, low oven braise does the rest — breaking the brisket down into something fork-tender and deeply satisfying. Carrots, celery, and onion soften into the liquid alongside fresh thyme, rosemary, and a whisper of Ceylon cinnamon, creating a braising sauce that's almost too good to share. Because citric acid often hides in processed condiments and flavor enhancers, building this dish from scratch is the smartest move — and honestly, the results are far better than anything from a bottle anyway. Slice it against the grain, spoon those glossy vegetables and braising juices over the top, and you've got a showstopper that's as clean as it is crowd-pleasing.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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