Mexican Shredded Beef Salad

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.

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.

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.

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.

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.

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.