Legume Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of meal that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready. This version builds deep, layered flavor by searing the beef until it's deeply golden, then letting it slowly surrender in a bath of unfiltered apple cider, bone broth, and warm spices like turmeric, ginger, and Ceylon cinnamon. The result is fork-tender meat that practically melts, surrounded by soft carrots, celery, and onion soaked through with that sweet-savory braising liquid. Coconut aminos and a touch of honey round out the sauce without any soy or legume-derived ingredients sneaking in — a real win when so many umami-boosting pantry staples are off the table. The Dutch oven does most of the heavy lifting once it goes into the oven, making this an impressive centerpiece that doesn't demand constant attention. Sliced against the grain and draped with the pan juices and vegetables, it's the kind of dish that looks like you spent all day fussing over it — even though the oven did the hard part.
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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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