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Orange-Braised Brisket
Credit:
Johnny Fogg
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
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
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.
Gallery
Orange-Braised Brisket
Credit:
Johnny Fogg
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Serves 8 to 10
Gallery
Orange-Braised Brisket
Credit:
Johnny Fogg
Orange-Braised Brisket
Credit:
Johnny Fogg
Orange-Braised Brisket
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 35 mins
total: 3 hrs 45 mins
Yield: Serves 8 to 10
prep: 35 mins
total: 3 hrs 45 mins
prep:
35 mins
total:
3 hrs 45 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 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
Directions
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.
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.
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Orange-Braised Brisket
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Orange-Braised Brisket
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
