Pecan Free Maple & Coconut Aminos Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(14)

Pecan 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 will be ready. This version builds deep, complex flavor from a spice rub of turmeric and ginger, a long braise in bone broth, and a braising liquid sweetened with pure maple syrup and brightened by apple cider vinegar. Coconut aminos step in for soy sauce, delivering that savory, umami-rich depth without any of the usual allergen concerns you'd find in a bottled marinade or glaze. The brisket gets seared in coconut oil until deeply golden, then nestled into the pot with onions, garlic, carrots, and fresh herbs before going low and slow in the oven for up to three and a half hours. What comes out is fork-tender, sliceable meat that practically melts against the grain, draped in a glossy, aromatic pan sauce. It's an impressive centerpiece that's genuinely straightforward to pull off — patient hands and a good Dutch oven do most of the work for you.

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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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