High Fructose Corn Syrup 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, layered flavor without a drop of high-fructose corn syrup hiding in the mix. That matters more than you might think — conventional braising sauces, bottled broths, and even some apple ciders can sneak in sweeteners that have no business being in a proper braise. Here, unfiltered apple cider and a spoonful of honey do all the sweetening naturally, while coconut aminos stand in for soy sauce without any of the usual additive concerns. The brisket gets rubbed with turmeric and ginger before a hard sear in coconut oil, building a golden crust that locks in richness before the long, low oven braise does its slow magic. Carrots, celery, onion, garlic, and a bundle of fresh thyme and rosemary round out the braising liquid alongside bone broth and apple cider vinegar, creating a sauce that's savory, slightly sweet, and genuinely complex. After three-plus hours in the oven, the meat becomes fork-tender and practically melts when you slice it against the grain. Spoon the vegetables and braising juices right over the top and finish with fresh parsley — it's a showstopper that happens to be made entirely from ingredients you can actually trust.
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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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