Citrus Free Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of meal that fills the whole house with an aroma so good people start wandering into the kitchen long before dinner is ready. This version builds deep, savory flavor through a combination of coconut aminos, pure maple syrup, and a fragrant bone broth braising liquid that turns impossibly rich after hours in the oven. The spice rub of turmeric and ginger gives the meat a warm, golden crust before it ever hits the pot, and a proper sear in coconut oil locks in that color and flavor from the start. For anyone avoiding citrus, this recipe is a genuine win — the apple cider vinegar provides just enough brightness and acidity to balance the sweetness without a drop of lemon or orange anywhere in sight. Carrots, smashed garlic, fresh thyme, and rosemary round out the braise, so every component earns its place. After three-plus hours at 325°F, the brisket becomes fork-tender and slices cleanly against the grain into something that looks genuinely impressive on a platter. Spoon the braising liquid and soft carrots right over the top, finish with a little fresh parsley, and you have a centerpiece dish that tastes like it took far more effort than it actually did.
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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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