Seeds Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of centerpiece dish that makes a whole house smell incredible, and this version delivers deep, complex flavor through a combination of unfiltered apple cider, bone broth, and warm spices like turmeric, ginger, and Ceylon cinnamon. The brisket is seared in coconut oil until deeply golden, then nestled into a fragrant bath of onion, carrots, celery, garlic, and fresh herbs before going low and slow in the oven for several hours. What comes out is fall-apart tender meat with a braising liquid so rich and savory you'll want to spoon every last drop over the top. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — every ingredient, from the coconut aminos to the apple cider vinegar, is naturally free of seeds and seed-derived additives, so there's no label-scanning stress involved. The apple cider and honey bring a subtle sweetness that balances the savory depth of the broth, while the fresh rosemary and thyme keep everything grounded and aromatic. Sliced against the grain and piled onto a platter with the braised vegetables, this is the kind of meal that looks like it took serious culinary skill but really just rewards patience.
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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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