Best AIP Mouth-Melting Brisket

AIP Wellness Journey

This Best AIP Mouth-Melting Brisket with Sweet Potatoes and Herbs is a slow-baked, tender, and deeply flavorful dish perfect for the Autoimmune Protocol (AIP) and other anti-inflammatory diets. Made with clean, nourishing ingredients like onion, apple cider vinegar, thyme, oregano, and sweet potatoes, this gluten free, dairy free, soy free, and nightshade free recipe supports immune health and gut healing. The brisket becomes fall-apart tender after hours in the oven, absorbing all the rich flavors of herbs and vinegar. It’s a comforting, nutrient-dense meal that’s easy to digest, freezer-friendly, and ideal for family dinners or meal prep.

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Prep Time 15

Cook Time 5 50

Refrigerate 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 410

Ingredients Method Video Notes

Ingredients

1 brisket about 1.2–1.5 kg or 2.5–3 lb
1 large onion or 2 small thinly sliced
1 large white sweet potato or 2 small about 400 g, peeled and cut into cubes
3 cups 720 ml filtered water, or enough to cover above half the brisket
⅓ cup 80 ml apple cider vinegar
1 tbsp sea salt
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp garlic powder
½ tsp kelp powder
1 tbsp avocado oil optional, for extra tenderness
Fresh parsley chopped (for garnish)

Method

Pat the brisket dry with a paper towel. In a small bowl, mix sea salt, thyme, oregano, garlic powder, and kelp powder. Rub the spice blend all over the brisket, coating it evenly. Cover and refrigerate for at least 30 minutes to let the flavors develop.
Set your oven to 320°F (160°C).
Place the brisket in a large oven-safe glass baking dish. Add the sliced onions around the meat. Pour in the apple cider vinegar and enough water to cover a bit more than half of the brisket. If using, drizzle with avocado oil.
Cover the dish tightly with aluminum foil and place it in the oven. Bake for a minimum of 4 hours, basting occasionally with the liquid to keep the brisket moist.
After 4 hours, remove the foil, add the cubed sweet potatoes around the brisket, and re-cover. Return to the oven for another 1 to 1½ hours, or until the potatoes are soft and the brisket is fork-tender.
Remove the foil and bake uncovered for an additional 30 minutes to allow the top of the brisket to brown and the liquid to thicken slightly.
Slice the brisket against the grain. Spoon over the rich onion and herb sauce, and garnish with fresh parsley. Serve warm with a side of cooked greens or roasted vegetables.

Video

Notes

For best flavor, marinate the brisket with the herb rub for at least 30 minutes or overnight in the fridge.
Use a glass or ceramic baking dish instead of metal to preserve the delicate flavors of apple cider vinegar.
If the liquid reduces too much during baking, add a bit more water to keep the brisket juicy.
For a richer sauce, replace ½ cup of water with homemade AIP bone broth.
Let the brisket rest 10–15 minutes before slicing to retain moisture.
This Best AIP Mouth-Melting Brisket tastes even better the next day as the flavors deepen overnight.
Serve with steamed kale, sautéed dandelion greens, or mashed cauliflower for a complete AIP-friendly meal.