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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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.
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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