Gelatin Free Maple & Coconut Aminos Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(14)

Gelatin Free Maple & Coconut Aminos Brisket

Slow-braised brisket is the kind of meal that fills your whole kitchen with warmth before you've even sat down to eat, and this version delivers that deep, savory payoff without any hidden additives to worry about. Coconut aminos stand in for soy-based sauces beautifully here, bringing a mellow, slightly sweet umami that pairs perfectly with the pure maple syrup and a splash of apple cider vinegar. The braising liquid — rounded out with bone broth, fresh thyme, and rosemary — reduces into a glossy, intensely flavored sauce that you'll want to spoon over everything on the plate. Many store-bought braises and packaged sauces sneak in thickeners or stabilizers derived from animal by-products, so building your own braising liquid from scratch means you stay in full control of every ingredient. A generous rub of turmeric, ground ginger, and sea salt gives the meat a gorgeous crust after searing, and the long, low oven braise does the rest of the work for you. By the time you pull it out, the brisket is fork-tender, the carrots are silky, and the whole thing looks like something you'd order at a serious restaurant. Scatter a little fresh parsley over the top and serve it straight from the platter — it's genuinely that impressive.

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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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