Beef Brisket with Allspice

Although this is a tamer version of beef brisket, it still packs in the flavor. A hint of lime separates this brisket from the rest.

Ingredients:

A 5 pound (2.27 kg) beef brisket

1 red onion, finely chopped

2 garlic cloves, finely chopped

3 bay leaves

2 tablespoons (30 mL) smoked paprika

1 tablespoon (15 mL) allspice

1 tablespoon (15 mL) salt

2 teaspoons (10 mL) ground black pepper

2 teaspoons (10 mL) ground cumin

2 teaspoons (10 mL) dried oregano

1 tablespoon (30 mL) lime juice

Cooking It:

In a small bowl, combine all the spices except for the bay leaves. Place the brisket in a 2 1/2 quart (2.3 L) baking dish. Rub the spice mix on to the brisket. Add the bay leaves on the top. Cover the dish with aluminum foil. Find room in your refrigerator.

Marinate overnight up to 24 hours. Take the dish out of the refrigerator for about 30 minutes prior to putting the dish in the oven. Just don’t hold it for the whole time. A table can do the work for you.

Heat oven to 350 degrees F (180 C). Pour about an inch (2.5 cm) of water into the bottom of the baking dish. Cover the dish with either the glass for it or aluminum foil and place in top rack of the oven. Bake for about 4 to 5 hours or until the beef is an internal temperature of 150 degrees F (65 C).