Wheat Free Maple & Coconut Aminos Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.5

(14)

Wheat Free Maple & Coconut Aminos Brisket

Slow-braised brisket is the kind of meal that fills the whole house with an aroma so good people start wandering into the kitchen hours before dinner is ready. This version gets its deep, savory-sweet character from coconut aminos and pure maple syrup — a combination that builds a glossy, complex braising liquid without a drop of soy sauce or anything wheat-derived. Coconut aminos is the real hero here, delivering that rich umami punch you'd expect from traditional soy-based marinades while keeping things completely safe for anyone avoiding wheat. The brisket is rubbed with turmeric, ginger, and sea salt before getting a proper sear in coconut oil, so the crust that forms is genuinely golden and flavorful before it ever hits the oven. Bone broth, apple cider vinegar, fresh herbs, and sweet carrots round out the braise, turning the braising liquid into something you'll want to spoon over everything on the plate. After a long, low oven braise, the meat becomes fork-tender and slices cleanly against the grain into something that looks like it came out of a serious restaurant kitchen. It's a showstopper for a weekend dinner or a holiday table, and the leftovers — if there are any — are arguably even better the next day.

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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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