Salpicon de Rez
Recipe demonstrated LIVE on Facebook Friday 7/24. View the recording here
Salpicon de Rez / Spicy Beef Salad
shredded brisket, tomatoes, avocado, yukon potato, cabbage, serrano chiles, lime-cilantro vinagrette, toasted corn tortilla strips
1 pound brisket
2 roma tomatoes, cubes
1 yukon potato, boiled, cubed
2 cups cabbage, shredded
2 serrano chiles
1/2 romaine lettuce
2 limes, juiced
2 tablespoons cilantro, finely minced
1/2 cup extra virgin olive oil
1 teaspoon honey
1 1/2 teaspoons salt
1 teaspoon garlic, grated
In a pressure cooker, add 1 pound brisket, eight cups of water, 1 white onion, 5 garlic cloves, 8 black peppercorns, 3 bay leaves, 1/8 teaspoon corriander seeds. Cook for 45 minutes. Reserve 1 cup of strained broth. Shredd meat and add broth in a bowl.
In a mixing bowl, whisk honey, lime juice, salt and garlic. While whisking slowly stream in olive oil. Add minced cilantro and mix.
In a mixing bowl, add shredded beef, cubed potato, cubed tomatoes, shredded cabbage, 1 teaspoon cilantro, and sliced serrano. Mix in dressing. Add the beef salad on top of chopped romaine lettuce on a plate.
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