Soy Free Apple Cider Braised Brisket
Slow-braised brisket is the kind of meal that fills the whole house with a smell so good people start wandering into the kitchen asking when dinner is ready. This version gets its depth from unfiltered apple cider, bone broth, and a splash of apple cider vinegar, all working together to create a braising liquid that's sweet, tangy, and deeply savory. A turmeric-and-ginger rub gives the meat a gorgeous crust after searing, and Ceylon cinnamon adds a subtle warmth to the braise that makes the whole dish feel a little unexpected. Coconut aminos stand in for traditional soy-based sauces, so you get that rich, umami backbone without any soy whatsoever — no label-checking required. The brisket goes low and slow in the oven until it's fall-apart tender, surrounded by carrots, celery, and onion that soak up every bit of that incredible braising liquid. It's a showstopper for a weekend dinner or a holiday table, and the leftovers — if there are any — might honestly be even better the next day.
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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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