MSG Free Apple Cider Braised Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

5.0

(24)

Slow-braised brisket is the kind of centerpiece dish that makes a whole house smell incredible, and this version delivers deep, savory flavor without a single packet of seasoning mix or store-bought sauce to worry about. That matters more than it sounds — many classic brisket recipes lean on powdered soup mixes or bottled condiments that are common sources of hidden additives, so building the braise entirely from scratch puts you fully in control. Unfiltered apple cider and bone broth form the braising liquid, sweetened with a touch of honey and brightened by apple cider vinegar, while coconut aminos stand in for soy sauce and bring that rich, umami depth without the usual concerns. A rub of turmeric, ginger, and sea salt gives the meat a gorgeous golden crust after searing in coconut oil, and fresh thyme, rosemary, and bay leaves do the heavy aromatic lifting from there. The low-and-slow oven braise — three to three and a half hours at 325°F — transforms the flat-cut brisket into something fork-tender and almost silky, with the vegetables soaking up every bit of that cider-scented liquid. Sliced against the grain and spooned with the braising juices, this is comfort food that feels both special-occasion worthy and completely unfussy to pull off.

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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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