AIP Friendly Pomegranate-Braised Brisket
Slow-braised brisket is the kind of showstopper that feels almost too impressive for a weeknight, yet this version comes together with straightforward steps and a deeply satisfying payoff. The braising liquid — built from pomegranate juice, bone broth, apple cider vinegar, and a touch of honey — creates a rich, tangy-sweet sauce that soaks into every slice as it rests. Turmeric, ginger, and Ceylon cinnamon do the heavy lifting on flavor without any of the nightshade-based spices that can be tricky to avoid on an elimination-style protocol. Caramelized onions, smashed garlic, and fresh thyme and rosemary round out the braise, giving the pot liquor a complexity that tastes like it took far more effort than it did. After three-plus hours in a low oven, the meat turns fork-tender and practically melts against the grain when sliced. Spooned over with the glossy braising liquid and tender carrots, this serves 6 generously — making it ideal for a family dinner or a meal-prep anchor for the week ahead.
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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
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil
For the braise
- 2 large yellow onions, halved and thinly sliced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 6 cloves garlic, smashed
- 1 cup pomegranate juice (100% juice, no added sugar)
- ¼ cup apple cider vinegar
- 2 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ tsp ceylon cinnamon
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the brisket completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the brisket.
- 2
Heat the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 5–6 minutes until deeply browned. Flip and sear the other side for 4–5 minutes until browned. Transfer the brisket to a plate and set aside.
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