Fructose Free Herb-Braised Beef Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

5.0

(23)

Slow-braised beef brisket is the kind of dish that fills the whole house with a deep, savory warmth that's almost impossible to resist. This version builds serious flavor through a careful sear in coconut oil, then a long, low braise with golden onion, smashed garlic, fresh ginger, turmeric, and Ceylon cinnamon — a spice lineup that's as aromatic as it is gut-friendly. The braising liquid leans on 100% pomegranate juice with no added sugar, apple cider vinegar, and an additive-free bone broth, so every component is intentional and clean. Managing fructose intake can get tricky with braises because so many store-bought broths, sauces, and juice blends sneak in sweeteners or high-fructose additives — this recipe sidesteps all of that by keeping the ingredient list honest and straightforward. After three-plus hours in the oven, the brisket reaches that magical 195–205°F range where the connective tissue surrenders completely and the meat slices against the grain into tender, glossy ribbons. Spooned over with the braising liquid and nestled alongside soft carrots and celery, it's a genuinely impressive centerpiece that doesn't ask you to compromise on what you can eat.

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Ingredients

6 servings

3 ½ lb beef brisket (flat cut), trimmed of excess fat
1 ½ tsp fine sea salt
2 tbsp coconut oil
1 large yellow onion, halved and thinly sliced
6 garlic cloves, smashed
3 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
¾ cup pomegranate juice (100% juice, no added sugar)
3 tbsp apple cider vinegar
2 cups bone broth (homemade or additive-free, no pepper)
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the brisket completely dry with paper towels, then season all over with the sea salt.
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 5–6 minutes until deep brown and releasing easily from the pan. Flip and sear the other side for 4–5 minutes until equally browned. Transfer the brisket to a plate.

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