Citrus 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 comfort without a drop of citrus anywhere in the pot. The braising liquid leans on unfiltered apple cider, bone broth, and a splash of apple cider vinegar to build that bright, tangy backbone you'd normally get from lemon or orange — so the flavor is rich and complex without triggering any citrus concerns. A rub of turmeric and ginger gives the meat a warm, golden crust after searing, and Ceylon cinnamon adds a subtle sweetness to the braise that ties everything together beautifully. Coconut aminos and honey round out the sauce with a gentle savory-sweet depth that keeps every bite interesting. After three-plus hours in a low oven, the brisket turns fork-tender and practically melts into the vegetables and fragrant herbs surrounding it. Whether you slice it neatly against the grain or pull it into rustic chunks, it's the kind of meal that looks like you spent all day on it — because honestly, you kind of did, and it's absolutely worth it.
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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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