Carrageenan Free Maple & Coconut Aminos Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(14)

Carrageenan 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 deep, layered flavor without any of the thickeners or stabilizers that sneak into so many store-bought sauces and broths. Coconut aminos stand in for soy sauce with a naturally sweet, savory depth, while pure maple syrup and apple cider vinegar round out the braising liquid into something genuinely complex. Fresh ginger, turmeric, smashed garlic, and a bundle of thyme and rosemary do the heavy lifting on aromatics, so every slice of meat is infused rather than just coated. The low-and-slow oven braise — right around three to three and a half hours — is what transforms a tough flat-cut into fork-tender, pull-apart perfection. Carrots braise right alongside the beef, soaking up all that glossy, herb-scented liquid until they're meltingly soft. If you've struggled to find a braised beef recipe that works without reaching for a carton of something questionable, this one is genuinely worth bookmarking. Finish with a scatter of fresh parsley and spoon the pan juices generously over the top — it's the kind of meal that looks like you spent all day on it, because technically, you did.

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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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