Hazelnut 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 a single nut in sight. The braising liquid is where the magic happens ā coconut aminos bring a savory, umami-rich depth, while pure maple syrup adds just enough sweetness to balance the apple cider vinegar's brightness. Fresh ginger, turmeric, smashed garlic, and a bundle of thyme and rosemary round everything out into something that tastes genuinely complex despite being straightforward to put together. Searing the brisket first in coconut oil builds a gorgeous crust that locks in richness before the long, low oven braise does its work over three-plus hours. The result is fork-tender meat that slices cleanly against the grain and practically melts under a spoonful of the glossy, herb-scented pan juices. Carrots braised right alongside the beef soak up all that flavor and make this a nearly complete meal on its own. Whether you're cooking for a crowd or meal-prepping something special, this is the kind of recipe that rewards patience every single time.
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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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