Cuban Brisket

Ingredients

• 1  bay leaf 
• 1.8 pounds brisket trimmed
• 14 ounce beef broth canned
• 14.5 ounce canned tomatoes diced with green peppers and onion canned
• 1 cup celery chopped
• 2 teaspoons coriander dried
• 1  garlic clove minced
• 0.5 teaspoon ground allspice 
• 1.5 teaspoons ground cumin 
• 0.3 cup juice of lime fresh
• 0.3 cup blackstrap molasses 
• 1.5 cups onion chopped
• 2 teaspoons oregano dried
• 2 teaspoons paprika 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 2 teaspoons vegetable oil 
• 3 tablespoons worcestershire sauce 

Equipment

• frying pan
• oven
• ziploc bags
• dutch oven

Directions

1. Cut several 1/4-inch-deep slits into brisket.
2. 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.
3. Preheat oven to 32
4. Remove brisket from bag, reserving marinade.
5. Heat oil in a large oven-proof Dutch oven over medium-high heat.
6. Add brisket; cook 4 minutes on each side or until browned.
7. Remove brisket from pan. Reduce heat to medium; add onion and celery to pan. Cook 3 minutes or until tender.
8. Add broth, tomatoes, bay leaf, reserved marinade, and brisket; bring to a boil.
9. Remove from heat.
10. Cover and bake at 325 for 3 hours.
11. Remove and discard bay leaf.
12. Remove brisket from pan; shred with 2 forks.
13. Add meat to sauce.