Paleo Maple & Coconut Aminos Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(14)

Slow-braised brisket is the kind of meal that makes a whole house smell incredible, and this version delivers deep, layered flavor without a single grain, legume, or refined ingredient in sight. The spice rub — turmeric, ground ginger, and sea salt — builds a gorgeous crust during the sear, while the braising liquid brings together coconut aminos, pure maple syrup, apple cider vinegar, and bone broth for a sauce that's savory, subtly sweet, and genuinely complex. Coconut aminos do the heavy lifting here in place of soy sauce, giving you that rich umami depth without any soy or gluten to worry about. Fresh ginger, smashed garlic, carrots, thyme, and rosemary round out the braise, so every bite of the fork-tender meat is infused with something good. The low-and-slow oven method — three-plus hours at 325°F — is what takes a tough flat-cut brisket and transforms it into something you can slice cleanly against the grain or practically pull apart with a fork. This is the kind of centerpiece dish that works for a Sunday dinner or a special occasion, and it happens to check every box for clean, ancestral eating without feeling like a compromise.

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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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