Mexican Shredded Brisket Salad

By: Milk Street

Mexican Shredded Brisket Salad
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course, Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Don’t allow the brisket to cool completely in the pot. Shredding and dressing the beef while still warm helps it more readily absorb the dressing. Also, don’t discard the remaining cooking liquid. It’s rich and meaty and, once strained, can be used in place of beef broth or stock in soups and stews."]
cuisine icon Keywords
4 servings, american, bay leaves, beef brisket, brisket recipe, contributed, cook 70 min, dinner, dried oregano, easy, extra-virgin olive oil, instant pot brisket recipes, instant pot recipe, instant pot recipes, kosher salt and ground black pepper, lightly packed fresh cilantro, lime juice, main course, medium garlic cloves, medium head romaine lettuce, medium yellow onion, modern, more than 2 hours, pitted green olives, prep 15 min, pressure cook, pressure cooker recipes, radishes, ripe avocado, salad, sauté

prep icon Prep Time
15 min
cook icon Cook Time
70 min

serving icon Servings
4 servings
Ingredients
  • 6 tbsp extra-virgin olive oil
  • 1 medium yellow onion
  • 5 medium garlic cloves
  • Kosher salt and ground black pepper
  • 3 bay leaves
  • 2 tsp dried oregano
  • 2 lb beef brisket
  • 1/2 cup lime juice
  • 1/2 cup pitted green olives
  • 1 medium head romaine lettuce
  • 6 Radishes
  • 1 cup lightly packed fresh cilantro
  • 1 ripe avocado
Instructions
  • START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tbsp oil and heat until shimmering, then add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring often, until the onion is golden brown, another 2 to 3 minutes. Stir in 1 1/2 tsp salt, 1 tsp pepper, the bay, 1 tsp oregano and 1 cup water, scraping up any browned bits. Add the beef in an even layer, slightly overlapping the pieces if needed.
  • Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 45 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, carefully open the pot and let the contents cool for 5 to 10 minutes.
  • FINISH: While the beef is cooking, in a large bowl whisk together the lime juice, the remaining 5 tbsp oil, the remaining 1 tsp dried oregano and 1 tsp each salt and pepper. Set aside. Once the meat is done, use a slotted spoon to transfer the meat and onion to a medium bowl; do not discard the liquid remaining in the pot. With two forks, shred the beef into bite-size pieces. Whisk the dressing to recombine. Add 1/2 cup of the dressing, the olives and 1/4 cup of the reserved cooking liquid to the shredded meat, then toss to coat. Let cool to room temperature. Whisk the remaining dressing once again. Add the lettuce, radishes and cilantro to it, then toss to coat. Transfer to a platter and top with the beef and the avocado. Serve with lime wedges.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.