Sesame 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 without a drop of sesame oil or sesame-based sauce in sight. Coconut aminos step in where soy sauce or teriyaki would normally create a problem, bringing that savory, umami-rich depth while keeping things completely free of sesame in any form. A hit of pure maple syrup and apple cider vinegar rounds out the braising liquid with just enough sweetness and brightness to balance the richness of the beef. Fresh ginger, turmeric, smashed garlic, and a bundle of thyme and rosemary make the whole kitchen smell incredible while the Dutch oven does its slow, patient work at 325°F. The carrots braise right alongside the meat, soaking up all that glossy, herb-scented liquid until they're buttery soft and impossible to resist. Once you slice the brisket against the grain and spoon that braising liquid over the top, it looks and tastes like something that took far more effort than it actually did. Whether you're cooking for a crowd or meal-prepping for the week, this is the kind of recipe that earns a permanent spot in the rotation.
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Learn more →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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