|Red wine||1 Cup (16 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Fresh lime juice||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Spicy barbecue sauce||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Jalapeno peppers||2 , seeded and minced|
|Beef brisket||5 Pound, rolled and tied|
|Vegetable oil||1 Tablespoon|
In medium bowl, combine red wine, beef broth, lime juice, Worcestershire sauce, brown sugar, Spicy Barbecue Sauce, parsley, garlic and peppers; set aside.
In small bowl, combine salt, pepper and paprika. Rub salt mixture all over brisket; place brisket in sturdy plastic bag set in a large bowl. Pour wine mixture into bag; seal well. Refrigerate at least 24 hours or up to 3 days, turning brisket occasionally.
Reserving 3/4 cup (175 mL) of the marinade, remove brisket from marinade; dry well. Rub brisket with oil. Sear brisket on hot barbecue or in large skillet over medium-high heat, turning often until browned all over.
Transfer brisket, fat side up, to large sheet of heavy-duty foil placed in shallow roasting pan. Pour reserved marinade over brisket; wrap securely in foil. Roast in 250F (120C) oven 8 hours, until tender. Slice thinly across the grain; serve with Spicy Barbecue Sauce.