Lupin 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 ingredient that could cause concern for those avoiding lupin. Coconut aminos stand in beautifully for soy-based sauces, bringing that savory, umami-rich depth while keeping the ingredient list completely clean. A hit of pure maple syrup and apple cider vinegar rounds out the braising liquid with just enough sweetness and brightness to balance the richness of the beef. The brisket gets rubbed down with turmeric and ginger before a hard sear in coconut oil, building a gorgeous crust that locks in all that flavor before the long, low braise does its magic. Carrots, smashed garlic, fresh thyme, and rosemary go into the pot alongside bone broth, turning the whole thing into a one-pot meal that practically cooks itself. After three-plus hours in the oven, the meat is fork-tender and slices cleanly against the grain into something that looks genuinely impressive on a platter. It's the kind of recipe that works just as well for a quiet Sunday dinner as it does for feeding a crowd.
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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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