Xanthan Gum Free Apple Cider Braised Brisket
Slow-braised brisket is one of those dishes that feels like a celebration even on a regular Tuesday, and this version delivers deep, layered flavor without a single additive or thickener in sight. The braising liquid is built entirely from unfiltered apple cider, bone broth, coconut aminos, and a touch of honey, so the sauce reduces into something naturally glossy and rich — no gums or stabilizers needed to make it cling beautifully to every slice. A rub of turmeric and ginger gives the meat a warm, aromatic crust before it ever hits the pot, and the long, low oven braise does the rest of the work for you. Carrots, celery, and onion soften into the liquid alongside fresh thyme, rosemary, and a whisper of Ceylon cinnamon, turning the whole pot into something that smells absolutely incredible. For anyone navigating ingredient lists on packaged sauces and gravies, this recipe sidesteps all of that by building every bit of flavor from scratch with whole, recognizable ingredients. Pull it apart into tender chunks or slice it against the grain — either way, it lands on the table looking and tasting like you spent serious effort, even though the oven did most of the heavy lifting.
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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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