Lupin Free Apple Cider Braised Brisket
Slow-braised brisket has a way of making any dinner feel like a special occasion, and this version delivers that fall-apart tenderness with a deeply savory, slightly sweet braising liquid built from unfiltered apple cider, bone broth, and a touch of honey. The spice rub — turmeric, ginger, and a whisper of Ceylon cinnamon — gives the meat a warm, complex crust before it ever hits the oven. Coconut aminos and apple cider vinegar round out the braise with a subtle umami depth that tastes like it took far more effort than it actually did. For anyone navigating lupin avoidance, this recipe is naturally free of the ingredient without any substitutions or workarounds — every component is a whole food or pantry staple with no hidden legume-based additives to second-guess. The carrots, celery, and onion soften beautifully in the liquid and become part of the sauce, so nothing goes to waste. After a long, low oven braise, the brisket slices cleanly against the grain or pulls apart into tender chunks, ready to be blanketed in that glossy, aromatic cooking liquid. Scatter a little fresh parsley over the top and bring the whole platter straight to the table.
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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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