Breastfeeding Friendly Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of meal that makes the whole house smell incredible, and this version delivers deep, savory-sweet flavor without a single ingredient you'd need to second-guess while nursing. The spice rub of turmeric and ginger does double duty ā adding warmth and complexity while also bringing in two ingredients long celebrated for their nourishing properties. Coconut aminos stand in for soy sauce, keeping the dish free from common additives and giving the braising liquid a rich, slightly sweet depth that pairs beautifully with pure maple syrup and apple cider vinegar. Bone broth forms the backbone of that braising liquid, making every bite genuinely satisfying and supportive of a body working hard postpartum. The low-and-slow oven braise does most of the work for you, transforming a tough cut into something fork-tender and almost silky, surrounded by soft carrots and fragrant herbs. It slices cleanly against the grain and looks stunning on a platter, so it works just as well for a quiet family dinner as it does for feeding a crowd of people who want to show up and help. This is the kind of recipe you'll come back to again and again ā hearty, wholesome, and genuinely delicious.
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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
- 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)
Can be omittedflat-leaf parsley
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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