Turkey Free Maple & Coconut Aminos Brisket
Slow-braised beef brisket is the kind of centerpiece dish that makes a whole room stop and pay attention, and this version delivers serious depth of flavor without a single poultry ingredient in sight. The braising liquid is where the magic happens ā coconut aminos bring a rich, savory umami note while pure maple syrup and apple cider vinegar balance it with just enough sweetness and brightness. A rub of turmeric and ginger gives the meat a gorgeous crust after searing, and that fond scraped up from the Dutch oven becomes the backbone of the most incredible sauce. Carrots, smashed garlic, fresh thyme, and rosemary all braise alongside the brisket, soaking up every bit of that aromatic liquid over three-plus hours in the oven. The result is fork-tender, pull-apart beef that slices beautifully against the grain and looks stunning on a platter. It's the kind of recipe that works just as well for a cozy Sunday dinner as it does for a holiday table where you need something genuinely impressive ā no substitutions, no compromises, just deeply satisfying braised beef done right.
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Learn more āIngredients
6 servings
For the brisket
- 3 Ā½ lb beef brisket (flat cut), trimmed of excess fat
- 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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