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Nutrition Facts
Serving Size 228 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 830 mg 35%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 26 g
Vitamin A 6% Iron 15%
Vitamin C 45% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Braised Cuban Style Brisket Point
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 h 20 m
8  People


Recipe makes 8 Servings

1 cup(s) fresh squeezed orange juice
1 large grapefruit, juiced
2 large limes, juiced
1/2 cup(s) cilantro leaves, loosely packed
10 cloves of garlic, crushed
1 Tbsp cumin
1 Tbsp Mexican oregano
1 medium onion, chopped into chunks
1 Tbsp kosher salt, plus more as needed to taste
1 Tbsp black pepper
2 1/2 Lb Brisket point
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Preheat oven to 250°F.
In a blender, combine orange, grapefruit, and lime juice, cilantro, garlic, cumin, oregano, onion and 1 tablespoon each salt and pepper.
Blend until smooth set aside. Set a large dutch oven over medium high heat and sear brisket point fat side down.
Cook for 3 to 4 minutes then flip. Add mojo to pan and bring it to a simmer.
Place lid on pot and into oven. Braise for at least 4 to 5 hours or until meat falls apart tender.
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.
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.


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