Shellfish Free Maple & Coconut Aminos Brisket
Slow-braised brisket is the kind of centerpiece dish that makes a whole room stop and pay attention, and this version delivers that wow factor with a deeply savory-sweet profile that feels both comforting and a little unexpected. Coconut aminos stand in for traditional soy sauce, bringing a mellow, umami-rich depth without any of the shellfish-derived additives that can sneak into certain Asian-style condiments and sauces. 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 layer in warmth and fragrance as everything slowly melds together in the oven. The low-and-slow braise at 325°F does the heavy lifting, coaxing the flat-cut brisket into fork-tender, pull-apart perfection over three-plus hours. Carrots soak up all that gorgeous braising liquid alongside the meat, so every element on the platter earns its place. Whether you're cooking for a crowd or meal-prepping something truly special, this is the kind of recipe that tastes even better the next day.
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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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