This sweet and spicy, Cuban inspired brisket recipe goes well over noodles or black beans and rice. Another creative way to eat this brisket is to shred it and use the shredded brisket in a homemade Cuban panini! 

Ingredients:

• 1 head of garlic, minced
• 3 Jalapeno peppers, seeded and finely chopped (wear gloves)
• 1/4 cup dried figs, soaked and mashed or pureed
• 1 1/2 tsp dried cumin
• 1 tbs kosher salt
• 1/2 cup Orange Juice, fresh squeezed
• 1/4 cup Lime Juice, fresh squeezed
• Zest from one orange and two limes (finely grated)
• 2 tbs olive oil
• 1 bunch fresh cilantro leaves, roughly chopped
• 1 3 or 4 lb KOL Foods Brisket (1st cut, 2nd cut or Packer cut)
• 1-2 cups broth (beef or chicken), can substitute with water

Mix all ingredients (reserve 1/2 the cilantro for later) well in a glass or ceramic mixing bowl to make the marinade.

Wash and dry brisket. Then place brisket in a snug fitting ceramic or glass dish, pour over marinade, and flip the brisket a few times until well coated. Let sit in refrigerator for 8 to 12 hours, turning once. If your brisket is small enough, you can use a resealable plastic bag with all air squeezed out rather than a glass dish.

Preheat oven to 200 degrees. Put brisket in roasting pan and dry roast low and slow for as long as possible 8-24 hours. You can strain the liquid from the marinade and rub some or all the solids over brisket if you want extra flavor.

Remove brisket from oven and roasting pan to rest, covered on a platter for 15-20 minutes. While Brisket rests, de-glaze the pan with broth and cook on stove-top for about 5-10 minutes to make an au jus. Remove from heat. Slice brisket, add cilantro to au jus and pour over sliced brisket (reserve some au jus for the table).

Serves 6-8