Maple & Coconut Aminos Brisket
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 ½ lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 2 tbsp coconut oil
- 1 large yellow onion, thinly sliced
- 6 cloves garlic, smashed
- 1 tbsp fresh ginger, finely grated
- 3 medium carrots, cut into 2-inch pieces
For the braising liquid
- ⅓ cup coconut aminos
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 ½ cups bone broth (homemade or aip-compliant brand)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, stir together the salt, turmeric, and ground ginger. Pat the brisket completely dry with paper towels, then rub the spice mixture evenly over all sides.
- 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 equally browned. Transfer the brisket to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!