MSG Free Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of showstopper that fills the whole house with an aroma that makes everyone wander into the kitchen asking when dinner is ready. The magic here comes from a braising liquid built on coconut aminos and pure maple syrup — two ingredients that deliver deep, savory-sweet complexity without any added glutamates or flavor enhancers hiding in the mix. Coconut aminos is a brilliant swap for conventional soy sauce or Worcestershire-style condiments, which are common culprits for sneaking MSG into otherwise clean recipes. Fresh ginger, smashed garlic, and golden sautéed onion build the aromatic base, while thyme and rosemary steep into the bone broth for hours, layering in herby warmth that tastes anything but simple. The brisket gets a turmeric-and-ginger spice rub before a proper sear, so by the time it comes out of the oven after a long, low braise, the exterior is caramelized and the interior pulls apart with the gentlest pressure from a fork. Spooning that glossy, reduced braising liquid over the sliced meat — along with the tender carrots — makes every plate look like it came out of a serious restaurant kitchen. It's the kind of recipe that earns a permanent spot in your rotation.
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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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