Salpicon Spicy Mexican Beef Salad

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This hearty recipe is from the border cookbook by cheryl and bill jamison. This is one of those

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Steps

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Prepare brisket: in a dutch oven or a small stockpot , combine meat with onion , stock , bay leaves , garlic , chipotles , salt and peppercorns.

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Bring mixture to a boil over high heat , skimming off any foam.

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Reduce heat to low , cover and simmer 3 1 / 2 to 4 hours or until the meat is falling-apart tender.

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Let cool 30 minutes in cooking liquid.

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Reserve 2 tablespoons cooking liquid for salad dressing and save remainder , refrigerated , for a southweswtern soup or stew.

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Pull meat apart into shreds.

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To make dressing: in a blender or food processor , combine reserved brisket liquid , chipotles , olive oil , lime juice , vinegar , ketchup , onion , garlic , salt and pepper and pure.

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To complete salad: in a bowl , mix brisket with about 3 / 4 of the dressing.

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Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes , avocados , onion , cheese and cilantro.

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Drizzle additional dressing over top , enough to make the mixture moist.

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Garnish with radish roses if.

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Ingredients

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beef brisket, onion, beef stock, bay leaves, garlic, chipotle chiles, salt, black peppercorns, beef broth, chipotle chile in adobo, extra virgin olive oil, fresh lime juice, white vinegar, ketchup, fresh coarse ground black pepper, roma tomatoes, avocados, red onion, monterey jack cheese, fresh cilantro, radish