Pork Free Apple Cider Braised Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

5.0

(24)

Few things hit harder than a slow-braised brisket that's been coaxed into fork-tender submission over several hours in the oven. This one gets a warm, aromatic rub of turmeric and ginger before being seared in coconut oil until deeply golden, building a crust that locks in serious flavor. The braising liquid is where the magic really happens — unfiltered apple cider, bone broth, honey, coconut aminos, and a whisper of Ceylon cinnamon create a sweet-savory bath that perfumes your whole kitchen as it slowly does its work. Carrots, celery, and onion soften into the liquid alongside fresh thyme, rosemary, and bay leaves, so by the time the brisket comes out of the oven, you've got a built-in sauce and side all in one pot. Every ingredient here is straightforwardly beef-based and plant-forward, so there's no need to scrutinize labels or swap anything out to keep this meal completely pork-free. Slice it against the grain for clean, elegant portions or pull it into rustic chunks and pile it high on a platter with all those glossy braised vegetables spooned over the top. A scatter of fresh parsley at the end is optional, but it adds a bright pop of color that makes the whole dish look like it came out of a serious restaurant kitchen.

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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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