Nitrate & Nitrite 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 that deep, fall-apart tenderness without a single cured or processed ingredient in sight. Conventional brisket recipes often lean on store-bought broths, soy sauce, or packaged seasonings that can quietly sneak in preservatives ā this one sidesteps all of that by building its flavor from scratch. Coconut aminos bring a savory, umami-rich depth in place of traditional soy, while pure maple syrup and apple cider vinegar create a braising liquid that's sweet, tangy, and genuinely complex. Fresh ginger, turmeric, smashed garlic, and whole herb sprigs do the heavy lifting on aromatics, so nothing feels flat or one-dimensional. The brisket gets a proper sear in coconut oil first, locking in a gorgeous crust before it braises low and slow in the oven until fork-tender and deeply saucy. Carrots soak up all that braising liquid alongside the meat, making them just as irresistible as the main event. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in your rotation.
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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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