Cuban Brisket

Serve this sweet-and-spicy brisket over noodles or with black beans and rice.


6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 3 Hours, 15 Minutes
Marinate: 8 Hours

Nutritional Information

Calories 285
Fat 10.5 g
Satfat 3.2 g
Protein 25.7 g
Carbohydrate 21.5 g
Cholesterol 70 mg
Iron 4.4 mg
Sodium 1063 mg
Caloriesfromfat 33 %
Fiber 3.0 g
Calcium 99 mg


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


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.

Preheat oven to 325°.

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.

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.