Mustard 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, complex flavor without a single drop of mustard anywhere in the recipe. The brisket gets rubbed with turmeric, ginger, and sea salt before being seared in coconut oil until it develops a gorgeous golden crust — that step alone builds serious flavor before the braising even begins. Unfiltered apple cider, bone broth, honey, and a whisper of Ceylon cinnamon create a braising liquid that's sweet, savory, and subtly warming all at once. Coconut aminos and apple cider vinegar round out the depth without leaning on any condiments that could sneak in hidden mustard derivatives, which is a real concern in many store-bought sauces and marinades. After a long, low oven braise, the meat becomes fork-tender and practically melts into the surrounding carrots, celery, and onion. Sliced against the grain and spooned with that glossy, aromatic braising liquid, this is the kind of meal that earns serious requests for seconds.
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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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