Hazelnut 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, layered flavor from a handful of pantry-friendly ingredients. The brisket is rubbed with turmeric and ginger before getting a hard sear in coconut oil, building a golden crust that locks in all that richness before the long, slow braise even begins. Unfiltered apple cider, bone broth, and a touch of honey create a braising liquid that's sweet, savory, and just a little tangy — with Ceylon cinnamon and fresh herbs rounding everything out beautifully. Because the ingredient list is built entirely around whole foods like carrots, celery, garlic, and coconut aminos, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from processed sauces. After three-plus hours in the oven, the meat becomes fork-tender and practically melts apart, soaking up every bit of that fragrant, glossy liquid. Sliced against the grain and spooned over with the braising vegetables, this is the kind of centerpiece dish that looks like you spent all day on it — which, technically, the oven did for you.
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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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