Cuban Brisket

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

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Marinate: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 285
  • Fat: 10.5g
  • Saturated fat: 3.2g
  • Protein: 25.7g
  • Carbohydrate: 21.5g
  • Cholesterol: 70mg
  • Iron: 4.4mg
  • Sodium: 1063mg
  • Calories from fat: 33%
  • Fiber: 3.0g
  • Calcium: 99mg


  • 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


  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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