Artificial Flavors Free Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of centerpiece dish that makes a whole house smell incredible, and this version delivers that deep, fall-apart tenderness without a single synthetic shortcut. The braising liquid is built entirely from real, whole ingredients ā coconut aminos standing in for soy sauce, pure maple syrup for sweetness, apple cider vinegar for brightness, and bone broth as the rich backbone that ties it all together. Fresh thyme, rosemary, grated ginger, and smashed garlic do all the heavy lifting on flavor, so there's no need for bottled seasonings or flavor packets that often sneak in unwanted additives. The brisket gets a proper sear in coconut oil first, locking in color and building those caramelized pan drippings that make the final sauce so satisfying. After a long, low braise in the oven, the meat becomes fork-tender and practically melts against the grain when sliced. Carrots soak up the sweet-savory liquid as everything cooks together, making them just as craveable as the beef itself. It's a showstopper meal that proves clean, real-food cooking and serious depth of flavor are absolutely not mutually exclusive.
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 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!