Artificial Food Coloring Free Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of centerpiece dish that makes a whole table go quiet, and this version delivers that same deep, fall-apart tenderness without a single synthetic dye or questionable additive in sight. Conventional marinades and store-bought braises can sneak in caramel color, artificial flavoring, and dyed spice blends, so building the braising liquid from scratch here is what makes all the difference. Coconut aminos bring a rich, savory depth in place of traditional soy sauce, while pure maple syrup and apple cider vinegar create a sweet-tart balance that caramelizes beautifully around the meat as it braises low and slow. Fresh ginger, turmeric, smashed garlic, and whole herb sprigs do all the heavy lifting on flavor — no color additives needed when your pantry is this good. The brisket gets seared hard in coconut oil first, building a golden crust that locks in juices before the whole pot goes into a 325°F oven for a long, gentle braise. What comes out is fork-tender sliced beef draped in a glossy, herb-scented pan sauce with sweet carrots that have soaked up every bit of that maple-and-ginger braising liquid. Finish it with a handful of fresh parsley and you have a showstopper that's as clean as it is impressive.
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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.
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