Gluten Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of centerpiece dish that makes a whole table go quiet in the best possible way, and this version delivers deep, layered flavor without a single grain of gluten in sight. The braising liquid is built entirely from naturally gluten-free ingredients — unfiltered apple cider, bone broth, coconut aminos instead of soy sauce, and a touch of honey — so there's no need to hunt down specialty substitutes or second-guess labels. 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, coaxing the brisket into something fork-tender and almost impossibly rich. The apple cider and cider vinegar bring a gentle brightness that keeps the whole dish from feeling heavy, while Ceylon cinnamon and fresh herbs round out the braising liquid into something you'll want to spoon over everything on the plate. Carrots, celery, and onion braise right alongside the meat, soaking up all that savory-sweet liquid and turning into the most effortless side dish you didn't have to plan separately. This is the kind of recipe that rewards patience — a few hours in the oven and you've got a showstopper that tastes like it came from a serious kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!