Eggless 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, layered flavor without a single egg in sight. The brisket gets rubbed with turmeric and ginger before being seared in coconut oil until it's deeply golden, building a savory crust that sets the tone for everything that follows. From there, it braises low and slow in a fragrant mix of unfiltered apple cider, bone broth, apple cider vinegar, and coconut aminos, with honey and a whisper of Ceylon cinnamon rounding out the sweetness. Carrots, celery, and onion soften into the liquid alongside fresh thyme, rosemary, and bay leaves, creating a braising sauce that's practically a side dish on its own. After three-plus hours in the oven, the meat becomes fork-tender and practically melts when you press it — the kind of texture that makes people go quiet at the dinner table. Sliced against the grain and spooned with all those glossy, herb-scented vegetables and juices, this is genuinely impressive comfort food that happens to be completely free of eggs and egg-derived ingredients. It's the sort of recipe worth bookmarking for holidays, Sunday dinners, or any occasion that calls for something truly special.
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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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