Orange-Braised Brisket

orange braised brisket
Photo: Johnny Fogg
Prep Time:
35 mins
Total Time:
3 hrs 45 mins
8 to 10 Serves

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

  • ½ cup triple sec or other orange-flavored liqueur

  • 1 jalapeno, slit lengthwise, plus more, thinly sliced, for serving

  • 1 cinnamon stick

  • ½ orange, cut into 3 wedges, plus more wedges for serving

  • 3 cups low-sodium chicken broth

  • Tomatillo salsa and chopped cilantro, for serving


  1. Preheat oven to 325 degrees. Season brisket generously with salt and pepper. Heat a large, heavy-bottomed pot over medium-high; swirl in 1 tablespoon oil. Add beef and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate; discard fat in pot. Reduce heat to medium; swirl in remaining 1 tablespoon oil. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander and oregano; cook 1 minute. Add triple sec; boil until mostly evaporated, about 30 seconds. Return beef and any juices to pot with jalapeno and cinnamon. Squeeze orange wedges over meat and drop into pot. Add broth; bring to a boil.

  2. Cover pot, transfer to oven, and cook, turning beef every hour, until tender, 3 to 3 1/2 hours. Remove lid and continue braising until liquid is reduced slightly, about 30 minutes.

  3. Remove beef; shred into bite-size pieces. Strain braising liquid; discard solids. With a spoon or a fat separator, remove and discard excess fat. Stir 1 cup braising liquid into shredded meat to moisten. Serve with more braising liquid, tomatillo salsa, and cilantro.

Cook's Notes

The brisket is even more flavorful made ahead. Follow recipe through step 2. Let cool to room temperature, then refrigerate, covered, up to 3 days. Remove solidified fat from surface and warm in a 275-degree oven until heated through, about 30 minutes.

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