Oats Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of meal that makes a whole house smell incredible, and this version delivers deep, layered flavor from a combination of unfiltered apple cider, bone broth, and warm spices like turmeric, ginger, and Ceylon cinnamon. The brisket gets a proper sear in coconut oil before it ever touches the oven, building a golden crust that locks in richness before the long, low braise does its magic. Apple cider vinegar, coconut aminos, and a touch of honey round out the braising liquid with a subtle sweet-savory balance that feels anything but ordinary. Every single ingredient here is naturally free of oats and oat derivatives — no thickeners, no grain-based sauces, nothing to second-guess — so the dish is as clean as it is satisfying. After three-plus hours in the oven, the meat becomes fork-tender and practically melts when you press it, soaking up all those aromatic pan juices along with the softened carrots, celery, and onion. Sliced against the grain and spooned with the braising liquid, this is the kind of centerpiece dish that works for a cozy Sunday dinner or a genuinely impressive gathering.
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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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