Nutmeg 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 spice that could cause a problem for those avoiding nutmeg. The beef gets a golden crust from a turmeric-and-ginger rub before it's nestled into a rich braising liquid built on unfiltered apple cider, bone broth, and a touch of honey — sweet, savory, and just a little tangy all at once. Ceylon cinnamon, fresh thyme, and rosemary round out the aromatics in a way that feels warming and layered without relying on the warm spice blends that so often sneak nutmeg into braised meat recipes. After a long, low oven braise, the brisket becomes fork-tender and practically falls apart, soaking up every bit of that cider-laced liquid. The vegetables — onion, carrots, and celery — soften right alongside the meat and double as a built-in side, making this a genuinely complete meal from a single Dutch oven. A scatter of fresh parsley at the end brightens everything up just before serving. This is the kind of recipe that rewards patience and looks far more impressive than the effort it actually requires.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!