Cashew Free Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of meal that makes a whole house smell incredible, and this version delivers deep, savory-sweet flavor without a single nut in sight. The braising liquid is built from coconut aminos, pure maple syrup, apple cider vinegar, and bone broth ā a combination that creates a glossy, complex sauce you'll want to spoon over everything on the plate. Fresh ginger, garlic, and a turmeric-ginger spice rub give the meat a warm, aromatic backbone before it ever hits the pot. Searing the brisket in coconut oil first locks in a gorgeous crust, and then a long, low braise in the Dutch oven does the rest of the heavy lifting. After three-plus hours, the meat becomes fork-tender and practically melts against the grain when sliced. The carrots soak up all that braising liquid and become something truly special on their own. Whether you're cooking for a crowd or just want serious leftovers, this is a showstopper that happens to be completely free of tree nut concerns.
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!