Pregnancy Friendly Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of deeply satisfying, nourishing meal that feels tailor-made for a season when your body is working overtime and you want every bite to count. The beef is rubbed with turmeric and ginger ā both celebrated for their anti-inflammatory properties ā then seared to a gorgeous crust before being nestled into a fragrant braising liquid built from coconut aminos, pure maple syrup, apple cider vinegar, and bone broth. That low-and-slow oven braise transforms a tough flat-cut into something fork-tender and richly flavored, while the carrots and aromatics soak up every drop of that sweet-savory sauce. Coconut aminos stand in for soy sauce here, keeping the dish free from additives and excess sodium that can be worth avoiding during pregnancy. The bone broth base adds a layer of wholesome depth, and the whole thing is cooked to well above the safe internal temperature threshold ā no guesswork needed. It's a genuinely impressive centerpiece that comes together with minimal fuss, and the leftovers reheat beautifully for easy, protein-packed meals throughout the week.
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Learn more āIngredients
6 servings
For the brisket
- 3 Ā½ lb beef brisket (flat cut), trimmed of excess fat
Ingredient noteCook all meat thoroughly when pregnant.
- 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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