Mustard Free Maple & Coconut Aminos Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(14)

Mustard Free Maple & Coconut Aminos Brisket

Slow-braised brisket is the kind of showstopper that fills the whole house with an irresistible, savory-sweet aroma, and this version absolutely delivers on that promise. The braising liquid is built from coconut aminos, pure maple syrup, apple cider vinegar, and bone broth — a combination that creates a deeply rich, glossy sauce without a drop of mustard or any of the condiment blends that so often sneak it in. Turmeric and ground ginger in the dry rub add warmth and color, while fresh garlic, grated ginger, and fragrant thyme and rosemary round out the aromatics beautifully. A proper sear in coconut oil before the long, low oven braise locks in flavor and gives the exterior that gorgeous, caramelized crust. After three-plus hours in the oven, the meat becomes fork-tender and practically melts against the grain when sliced. The carrots soak up all that braising liquid and become something truly special on their own. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of recipe that earns serious repeat requests.

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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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