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
Preparation
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.
