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Prep Time: 10 Minutes Cook Time: 195 Minutes |
Ready In: 205 Minutes Servings: 6 |
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Serve this sweet-and-spicy brisket over noodles or with black beans and rice. Ingredients:
1 3/4 pounds beef brisket, trimmed |
1/4 cup fresh lime juice |
1/4 cup molasses |
3 tablespoons worcestershire sauce |
2 teaspoons dried oregano |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 teaspoons ground cumin |
2 teaspoons paprika |
2 teaspoons dried coriander |
1/2 teaspoon ground allspice |
2 teaspoons vegetable oil |
1 1/2 cups chopped onion |
1 cup chopped celery |
1 (14-ounce) can beef broth |
1 (14.5-ounce) can diced tomatoes with green peppers and onion |
1 bay leaf |
Directions:
1. Cut several 1/4-inch-deep slits into brisket. Combine lime juice and next 10 ingredients in a large heavy-duty zip-top plastic bag; add brisket. Seal and marinate in refrigerator 8 hours, turning bag occasionally.
2. Preheat oven to 325°.
3. Remove brisket from bag, reserving marinade. Heat oil in a large oven-proof Dutch oven over medium-high heat. Add brisket; cook 4 minutes on each side or until browned. Remove brisket from pan. Reduce heat to medium; add onion and celery to pan. Cook 3 minutes or until tender. Add broth, tomatoes, bay leaf, reserved marinade, and brisket; bring to a boil. Remove from heat.
4. Cover and bake at 325° for 3 hours. Remove and discard bay leaf. Remove brisket from pan; shred with 2 forks. Add meat to sauce.
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