Mexican Shredded Beef Salad
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.
Adjust Servings
Instructions
- 1
Boil brisket for 50-60 minutes until tender, then cool.
- 2
Shred the cooked beef into thin strands.
- 3
Tear lettuce and slice tomato and onion thinly.
- 4
Whisk lime juice, vinegar, and olive oil for dressing.
- 5
Toss all ingredients with jalapeno and serve chilled.
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