Turkey Free Apple Cider Braised Brisket
Slow-braised beef 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 before being nestled into a braising liquid built with carrots, celery, onion, garlic, honey, and fresh herbs — everything working together over a long, low oven braise to produce meat that is genuinely fork-tender and falling apart. For anyone navigating a table without turkey, this is the kind of showstopper that fills the gap without feeling like a compromise. It's rich, savory, and just slightly sweet from the cider and honey, with a braising liquid so good you'll want to spoon every last drop over the sliced meat. The coconut aminos and apple cider vinegar add a subtle depth that rounds out the whole dish without any fuss. Sliced against the grain and piled onto a platter with the braised vegetables and a scatter of fresh parsley, it looks as impressive as it tastes — and the steps are straightforward enough that the oven does most of the heavy lifting for you.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!