Pulled beef salad

Pulled beef salad

Salpicón

By
From
My Abuelo's Mexican Feast
Serves
4

Ingredients

Quantity Ingredient
800g beef brisket, cut into 4 pieces
5 pink peppercorns
5 black peppercorns
3 cloves
2 bay leaves, torn in half
1 large white onion, quartered
3 garlic cloves, lightly crushed
1 teaspoon salt
1 tablespoon white vinegar

For the dressing

Quantity Ingredient
125ml extra-virgin olive oil
2 limes, juiced
2 tablespoons white wine vinegar
1 small red onion, thinly sliced
2 teaspoons dried oregano
1 teaspoon sugar

To serve

Quantity Ingredient
cos lettuce leaves
10g coriander leaves
1/2 red onion, thinly sliced into rings
4 eggs, hard-boiled and quartered
2 tomatoes, quartered
2 radishes, thinly sliced
Fresh corn tortillas
or tostadas

Method

  1. Place all the ingredients for the beef in a deep saucepan over a high heat, adding enough water to cover the meat. Bring to the boil, skimming any residue that comes to the surface.
  2. Reduce the heat to low and simmer for approximately 3 hours or until the beef comes apart easily with a fork. Drain and allow the meat to cool, then pull strands of the meat apart and place them in a bowl. Cover the bowl with plastic wrap and place in the refrigerator until ready to serve.
  3. Place all the ingredients for the dressing in a small jar and shake until well combined.
  4. To assemble the dish, arrange the beef on a serving platter that has been lined with the lettuce leaves. Scatter the coriander and onion rings on top. Arrange the hard-boiled eggs, tomato and radish slices around the meat. Serve with tortillas or tostadas.
Tags:
Mexican
Latin
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