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1 Pine View Farms beef brisket

Kosher salt and freshly ground pepper

4tablespoons vegetable oil

2large white onion, cut into 8 wedges

12cloves garlic, smashed and peeled

2 tablespoon coriander seeds

5-10 sprigs oregano

1 cup triple sec or other orange-flavored liqueur

2jalapeno, slit lengthwise, plus more, thinly sliced, for serving

2cinnamon sticks

1 orange, cut into 6 wedges, plus more wedges for serving

6 cups Pine View Farms chicken broth

Tomatillo salsa and chopped cilantro, for serving


  1. Preheat oven to 325 degrees. Season brisket generously with salt and pepper and place in roaster. Heat a large, heavy-bottomed pot over medium; swirl in 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.
  2.  Pour mixture over beef in roaster and add jalapeno and cinnamon. Squeeze orange wedges over meat and drop into roaster. Add broth. Transfer to oven, and cook, turning beef every hour, until tender, 3 to 4 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.