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

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
10 mins
cook:
3 hrs 15 mins
marinate:
8 hrs
total:
11 hrs 25 mins
Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

285 calories; fat 10.5g; saturated fat 3.2g; protein 25.7g; carbohydrates 21.5g; cholesterol 70mg; iron 4.4mg; sodium 1063mg; calories from fat 33%; fiber 3g; calcium 99mg.
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