Macadamia Free Maple & Coconut Aminos Brisket
Slow-braised brisket is one of those deeply satisfying meals that fills the whole kitchen with an aroma that makes everyone wander in asking when dinner is ready. This version builds serious depth of flavor through a spice rub of turmeric and ginger, a hard sear in coconut oil, and a long, low braise in a braising liquid made from coconut aminos, pure maple syrup, apple cider vinegar, and bone broth. The result is fork-tender, pull-apart beef with a glossy, slightly sweet-savory sauce that you'll want to spoon over everything on the plate. Carrots braise right alongside the meat, soaking up all that herby, gingery goodness from the thyme and rosemary sprigs. Because every ingredient here is straightforward and whole-food-based, you don't have to stress about scanning labels for hidden nut-based oils or additives ā it's clean from start to finish. Sliced against the grain and served over the braising liquid with a scatter of fresh parsley, this is the kind of centerpiece dish that looks like you spent all day on it ā because, honestly, you kind of did, and it was absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!