Seed Oil 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, warm spices, and fresh herbs. The fat used for searing is coconut oil, keeping the entire recipe completely free of industrial seed oils without sacrificing that gorgeous, golden crust on the meat. Coconut aminos stand in for soy-based sauces, and every other ingredient in the braise — from the apple cider vinegar to the honey to the Ceylon cinnamon — is whole and recognizable. The result is a braising liquid that's almost sauce-like on its own, sweet and savory and fragrant with thyme, rosemary, and garlic. After a long, low oven braise, the brisket becomes fork-tender and practically melts when you slice it against the grain. Spooned over with the vegetables and pan juices and finished with a little fresh parsley, this is the kind of centerpiece dish that looks far more complicated than it actually is.
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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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