Paraben Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of meal that fills the whole house with an aroma so good it feels like a special occasion, even on a Tuesday. This version leans on unfiltered apple cider, bone broth, and a handful of warming spices — turmeric, ginger, and a touch of Ceylon cinnamon — to build a braising liquid that's deeply savory with just a whisper of sweetness from honey. Coconut oil handles the sear, and coconut aminos bring that rich, umami depth without any of the additives or preservatives that can sneak into conventional pantry staples. Every ingredient here is straightforward and clean, which matters when you're being careful about what goes into your food and onto your plate. The low-and-slow oven braise does the heavy lifting, coaxing the flat-cut brisket into something fork-tender and almost silky, surrounded by soft carrots, celery, and onion that have soaked up every bit of that cider-herb liquid. Fresh rosemary, thyme, and bay leaves round out the flavor in the most natural way possible — no shortcuts, no mystery ingredients. Slice it against the grain, spoon the braising juices generously over the top, and finish with a scatter of fresh parsley for a showstopper dinner that's as wholesome as it is satisfying.
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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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