• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

Orange wedges and triple sec brighten up the braising liquid for this rich beef dish. Serve over Creamy Stone-Ground Grits with Slow Scrambled Eggs and Roasted Tomatoes and Mushrooms for the perfect Make-Ahead Southern Brunch.

• 1 beef brisket (4 pounds), preferably second cut
• Kosher salt and freshly ground pepper
• 2 tablespoons safflower oil
• 1 large white onion, cut into 8 wedges
• 6 cloves garlic, smashed and peeled
• 1 tablespoon coriander seeds
• 5 sprigs oregano
• 1/2 cup triple sec or other orange-flavored liqueur
• 1 jalapeno, slit lengthwise, plus more, thinly sliced, for serving
• 1 cinnamon stick
• 1/2 orange, cut into 3 wedges, plus more wedges for serving
• 3 cups low-sodium chicken broth
• Tomatillo salsa and chopped cilantro, for serving

Click Here For Step-By-Step Instructions