AIP Friendly Garlic Rosemary Brisket
Few cuts of beef reward slow cooking the way brisket does, and this version delivers deep, savory richness that feels genuinely celebratory. The flat-cut is rubbed with sea salt, turmeric, and ginger before being seared to a gorgeous crust, then braised low and slow in a fragrant liquid of pomegranate juice, bone broth, apple cider vinegar, and coconut aminos — every ingredient carefully chosen to stay within autoimmune protocol guidelines. Nightshades, grains, eggs, dairy, and seed-based spices are all off the table for AIP cooking, which can make hearty comfort food feel out of reach, but this recipe proves that isn't the case. The braising liquid does double duty as a rich, glossy pan sauce, and the carrots and onion soften into something almost sweet alongside the rosemary and thyme. After three-plus hours in a covered Dutch oven, the brisket reaches that fork-tender, pull-apart texture that makes everyone at the table go quiet for a moment. Sliced against the grain and spooned with the braising vegetables and juices, it serves six and looks stunning on a platter. Whether you're deep into an elimination protocol or just cooking for someone who is, this is the kind of meal that makes the whole approach feel completely worth it.
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Learn more →Ingredients
6 servings
For the brisket
- 3 lb beef brisket (flat cut)
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp olive oil, divided
- 6 cloves garlic, thinly sliced
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, cut into 2-inch pieces
- 4 sprigs fresh rosemary
- 3 sprigs fresh thyme
For the braising liquid
- 1 cup pomegranate juice
- ¼ cup apple cider vinegar
- 2 cups bone broth
- 1 tbsp coconut aminos
For serving
- 1 tbsp fresh rosemary leaves, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, and ginger. Pat the brisket completely dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear undisturbed for 5–6 minutes, until deep brown and releasing easily from the pot. Flip and sear the other side for 4–5 minutes until equally browned. Transfer the brisket to a plate.
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