Gut Friendly 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 an aroma so good it feels like a special occasion even on a Tuesday. This version is built around ingredients that genuinely support a happy gut — bone broth, apple cider vinegar, fresh ginger, and turmeric all make an appearance in the braising liquid, working together to create something deeply nourishing rather than just deeply delicious. The pomegranate juice adds a subtle tartness and richness that plays beautifully against the warm Ceylon cinnamon and fragrant thyme and rosemary, giving the sauce a complexity that tastes like it took far more effort than it did. Searing the brisket first in coconut oil builds a serious crust and locks in flavor before the long, low oven braise does its magic over three-plus hours. That slow cook is what transforms a tough flat cut into something fork-tender and practically falling apart at the grain. The braised carrots and celery soak up every bit of that herb-laced liquid, so nothing on the platter goes to waste. It's a genuinely wholesome, crowd-worthy centerpiece that happens to be free of the additives and gut-irritating ingredients that make so many comfort food classics a gamble.

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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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