Peanut Free Maple & Coconut Aminos Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(14)

Peanut Free Maple & Coconut Aminos Brisket

Slow-braised brisket is the kind of centerpiece dish that makes a whole table go quiet in the best possible way, and this version delivers that same deep, fall-apart tenderness with a braising liquid that's genuinely special. Coconut aminos stand in for soy sauce, bringing a mellow, umami-rich sweetness that pairs beautifully with pure maple syrup and a splash of apple cider vinegar — no soy, no wheat, and absolutely nothing peanut-derived anywhere in the pot. The spice rub of turmeric and ginger gives the exterior a gorgeous golden crust after searing, and that fond gets scraped right into the braising liquid so none of that flavor goes to waste. Carrots, smashed garlic, fresh thyme, and rosemary round out the aromatics, making the whole Dutch oven smell incredible as it slowly does its thing in a low oven. After a few hours of hands-off braising, the meat reaches that magical fork-tender state where it practically slices itself against the grain. Spooning the reduced, glossy braising liquid and soft carrots right over the platter is the finishing move that takes this from weeknight dinner to something you'd proudly serve at a holiday table. It's rich, warming, and completely free of the hidden peanut-based oils or sauces that can sneak into similar recipes.

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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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