Cuban Brisket

• 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 325u0b0.
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 325u0b0 for 3 hours. Remove and discard bay leaf. Remove brisket from pan; shred with 2 forks. Add meat to sauce.

beef brisket, lime juice, molasses, worcestershire sauce, oregano, garlic, salt, pepper, ground cumin, paprika, dried coriander, ground allspice, vegetable oil, onion, celery, beef broth, tomatoes, bay leaf

Taken from www.myrecipes.com/recipe/cuban-brisket (may not work)