Spanish Brisket

Recipe:

2 ? cups Orange Juice
1 tblsp. Dried Oregano
1 ? cups Dark Rum
1 tsp. Cumin
? cup Lime Juice
1 Onion, sliced
3 tblsps. Olive Oil
2 Jalapeno Peppers (seeded)
? cup Brown Sugar and diced)
5 cloves Garlic, mashed
5 to 6 lb. Brisket
1 tblsp. Salt
3 tblsps. Cornstarch
1 tblsp. Dried Thyme
? cup Water

1. In a large bowl, combine the orange juice, rum, lime juice and olive oil.
2. Whisk in the sugar, garlic and spices.
3. Add in the onions and jalapeno peppers.
4. Place marinade in a 2 gallon ziploc bag or large shallow casserole.
5. Place the brisket in it and allow to marinate for 24 hours.
6. Remove brisket from the marinade and pat dry. In a large dutch oven, sear the brisket on both sides in olive oil.
7. Pour the remaining mixture in the dutch oven with the seared brisket.
8. Braise in a 300 F oven for approximately 3 hours or until very tender.
9. Remove the brisket from the dutch oven, but keep warm.
10. Strain the cooking liquid into a small saucepan and discard the solids.
11. Bring the sauce to a simmer over low heat and thicken the sauce with cornstarch and water.