Braised Cuban Style Brisket Point

Instructions

1. Preheat oven to 250°F.
2. In a blender, combine orange, grapefruit, and lime juice, cilantro, garlic, cumin, oregano, onion and 1 tablespoon each salt and pepper.
3. Blend until smooth set aside. Set a large dutch oven over medium high heat and sear brisket point fat side down.
4. Cook for 3 to 4 minutes then flip. Add mojo to pan and bring it to a simmer.
5. Place lid on pot and into oven. Braise for at least 4 to 5 hours or until meat falls apart tender.
6. Optional: My favorite way to serve this is to place some shredded brisket onto a baguette along with mustard, pickles and swiss cheese. Press in a panini press or just bake at 350°F for 5 minutes to just melt cheese.
7. Chef's Note: This recipe can also be made in a smoker. Simply marinate brisket overnight in mojo then smoke until tender. Place reserve marinade into a pot and bring to a boil to reduce by half, add reduced liquid to shredded brisket.