Unique beef salad
Lay the brisket, fat-side up, in a 6-qt Dutch oven or flameproof casserole. Scatter the onion slices over the meat. Pour in the beef broth and add cold water to cover the brisket by 3 inches. Set over medium heat and bring to a boil. Cover, lower the heat, and simmer, adding additional boiling water as necessary and turning the brisket at the approximate halfway point, until it is tender enough to shred easily at its thicked point, about 4 hours total cooking time. Remove it from the heat, uncover the pan, and let the brisket stand in the broth until it is just cool enough to handle. (Warm brisket is easier to shred).
Meanwhile, in the open flame of a gas burner or under a preheated broiler, roast the chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem & seed the chiles & cut them into 1/4 inch wide strips.
Pour off and strain the broth. Measure out 1 1/2 cups, reserving the remainder for another use. Trim the fat from the brisket, and using the tines of two forks, one in each hand, in a downward pulling motion, thoroughly shred the meat. (The results should be almost fluffy.)
In a bowl, combine the shredded beef and the broth and let stand, covered, at room temperature. The meat can be prepared to this point up to 2 hours ahead. Do not refrigerate.
In a medium bowl, whisk together the pureed chipotles, olive oil, lime juice, vinegar, salt, and garlic.
Drain the shredded meat, pressing hard with a spoon to extract any broth that has not been absorbed. In a large bowl, toss together the shredded beef, diced cheese, and chipotle mixture. Add the red onions, cilantro, and chile strips and toss again. Taste and adjust the seasoning (the salpicon should be tart, smoky, and fairly picante).
Line a large platter with the coarse outer leaves of the romaine. Mound the salpicon on the lettuce. Garnish with the spiky yellow inner leaves of the romaine, the tomatoes, and avocado wedges. Scatter the radish rounds over all and serve, accompanied, if desired, by warmed tortillas.
Serves 12 as a main course, 20 or more as an hors d'oeuvre.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 113 | ||
Calories from Fat: 58 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 173.6mg | 6 % | |
Potassium 283.5mg | 7 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4.3g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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