Shellfish Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of meal that fills your whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. This version gets its magic from a combination of unfiltered apple cider, bone broth, and a warm spice rub of turmeric and ginger, which builds a braising liquid that's deeply savory with just a hint of natural sweetness. The brisket is seared in coconut oil until golden, then nestled into a bed of onion, carrots, celery, and garlic before spending several low-and-slow hours in the oven until it's fall-apart tender. A touch of honey, coconut aminos, and Ceylon cinnamon round out the braising liquid into something you'll want to spoon over every single slice. Because the ingredient list is built entirely around whole, straightforward pantry staples and fresh produce, there's no need to scrutinize labels for hidden shellfish-derived additives like certain broths or sauces can sometimes contain. Everything on this list is clean and easy to source. Finished with a scatter of fresh parsley and the braised vegetables spooned right over the top, it's the kind of centerpiece dish that looks and tastes like you spent all day on it — because, honestly, you kind of did, and it's absolutely worth it.
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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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