Pistachio Free Apple Cider Braised Brisket
Slow-braised brisket is one of those deeply satisfying meals that fills the whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. This version gets a warm, golden crust from a turmeric-and-ginger rub, then braises low and slow in a rich blend of unfiltered apple cider, bone broth, and aromatic vegetables until it's fall-apart tender. The braising liquid — brightened with apple cider vinegar, a touch of honey, and Ceylon cinnamon — builds into a glossy, savory-sweet sauce that you'll want to spoon over everything on the plate. Carrots, celery, and onion soften right alongside the meat, so you get a complete, hearty dish straight from one pot. Tree nut allergies can make rich, restaurant-style braises feel off-limits when you're unsure what's been added to a sauce or spice blend, but every ingredient here is straightforward and easy to verify. Coconut oil and coconut aminos do the heavy lifting in place of anything questionable, and the ingredient list is refreshingly clean from start to finish. A scatter of fresh parsley at the end adds a bright pop of color and flavor to what is already a genuinely showstopping centerpiece.
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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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