Mexican Shredded Beef Salad

Quick answer

Total time: 85 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Salpicon de res simmers beef brisket for 50 to 60 minutes until the connective tissue breaks down, then shreds the cooled meat along the grain and tosses it with romaine lettuce, tomato, red onion, and jalapeno in a lime-and-apple-cider-vinegar dressing.

The long braise converts collagen into gelatin, which makes the fibers pull apart cleanly and creates a rough surface that traps the dressing in every strand. The double acidity of lime and vinegar cuts through residual fat with precision, and jalapeno delivers a grassy heat that lingers without overwhelming. Shredding the beef only after it has cooled completely produces clean, distinct strands rather than a mushy pile.

Ingredients

servings

IngredientAmountUnit

beef brisket500 gg

romaine lettuce150 gg

tomato150 gg

red onion80 gg

jalapeno1 eaea

lime juice2 tbsptbsp

apple cider vinegar2 tbsptbsp

olive oil1 tbsptbsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Place 500 g beef brisket in enough water to cover it.

Once it boils, lower to medium low heat and simmer for 50-60 minutes, until a skewer or fork slides in easily without tough resistance.
2

Heat

Drain the cooked beef and let it cool completely before shredding.

Do not pull it apart while hot, because the fibers can mash together instead of separating into clean, long strands.
3

Prep

Dry 150 g romaine lettuce well, then tear it into bite size pieces.

Slice the tomato and red onion thinly, because excess water on the vegetables will dilute the lime and vinegar dressing.
4

Prep

Slice the jalapeno thinly, removing the seeds if you want less heat.

Whisk 2 tablespoons lime juice, 2 tablespoons apple cider vinegar, and 1 tablespoon olive oil until the dressing looks lightly blended.
5

Step

Put the shredded beef in a large bowl first and toss it gently with half the dressing.

Let the acidity coat the meat strands before adding the vegetables, so the flavor spreads evenly instead of sitting on the lettuce.
6

Finish

Add the romaine, tomato, red onion, jalapeno, and remaining dressing, then toss lightly so the lettuce stays crisp.

Serve chilled soon after mixing, before the lettuce wilts and the salad releases too much liquid.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Mexican Shredded Beef Salad utilizes slow-simmered brisket and sharp lime-cider vinaigrette.
Finish cue: Let the acidity coat the meat strands before adding the vegetables, so the flavor spreads evenly instead of sitting on the lettuce.
Avoid this: Once it boils, lower to medium low heat and simmer for 50-60 minutes, until a skewer or fork slides in easily without tough resistance.
Storage and reheating: Drain the cooked beef and let it cool completely before shredding.