AIP Friendly Maple & Coconut Aminos Brisket
Slow-braised brisket is one of those deeply satisfying meals that feels like it belongs on a special-occasion table, and this version delivers every bit of that comfort without straying from strict elimination-phase guidelines. The rub of turmeric, ground ginger, and sea salt builds a golden crust during searing, while the braising liquid ā coconut aminos, pure maple syrup, apple cider vinegar, and bone broth ā creates a rich, slightly sweet pan sauce that tastes far more complex than its short ingredient list suggests. No nightshades, no grains, no seed-based spices: just clean, whole-food ingredients that work together beautifully. The Dutch oven does the heavy lifting over three-plus hours, breaking the flat-cut brisket down to fork-tender, pull-apart perfection that slices cleanly against the grain. Carrots braise right alongside the meat, soaking up all that savory-sweet liquid, so you get a built-in side without any extra effort. Fresh thyme and rosemary infuse the broth with herbal depth, and a scatter of flat-leaf parsley at the end brightens the whole platter. With six generous servings, this is the kind of recipe worth making on a Sunday so you have deeply flavored leftovers ready to go all week.
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Learn more āIngredients
6 servings
For the brisket
- 3 Ā½ lb beef brisket (flat cut), trimmed of excess fat
- 1 Ā½ 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
- ā cup coconut aminos
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 Ā½ 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 325Ā°F (165Ā°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 4ā5 minutes until deep golden brown and releasing easily from the pot. Flip and sear the other side for 3ā4 minutes until equally browned. Transfer the brisket to a plate.
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