Celery 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, layered flavor without a single stalk of celery in sight. The braising liquid is where the magic happens ā coconut aminos bring a savory, umami-rich depth, while pure maple syrup and apple cider vinegar balance each other into something genuinely complex. Fresh thyme, rosemary, smashed garlic, and grated ginger round everything out so the pot never feels like it's missing anything. The brisket gets seared hard in coconut oil first, building a golden crust that locks in richness before the long, low oven braise does its slow work. After three-plus hours, the meat is fork-tender and practically melts against the grain when sliced. Spooned over with the braising liquid and tender carrots, this is the kind of centerpiece dish that earns serious table silence. Whether you're cooking for a crowd or meal-prepping for the week, it reheats beautifully and only gets better as the flavors settle.
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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)
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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