Brisket Salad Recipes
BRISKET SALAD
Steps:
- In a large bowl, combine the scallions, radishes, red and green bell peppers and cabbage. Add the olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle chile(s). Toss well to combine and coat the vegetables. Line 6 serving plates with the lettuce leaves. Fan the brisket slices over the lettuce. Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket. Garnish with the avocado slices and serve with crusty bread.
- In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer and cook, covered, for about five minutes. Set aside to cool. Store in a jar in the refrigerator for up to 3 months.
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BRISKET SALAD BY IN MY RED KITCHEN | SIMONE'S KITCHEN
2014-10-29 Mix the tomato sauce with the spices and dried herbs and spread it out over the brisket. Cover and leave to rest in the fridge for 12 – 24 hours. …
From insimoneskitchen.com
Reviews 10Estimated Reading Time 6 minsServings 4Total Time 18 hrs
From insimoneskitchen.com
Reviews 10Estimated Reading Time 6 minsServings 4Total Time 18 hrs
- Mix the tomato sauce with the spices and dried herbs and spread it out over the brisket. Cover and leave to rest in the fridge for 12 – 24 hours.
- Preheat the oven to 275 degrees F (135 degrees C) and bake the brisket for 6 hours, covered with aluminum foil until the brisket is all soft and tender and delicious. You can carefully flip over the brisket after 3 hours of cooking time, but this isn’t necessary. You can test if the brisket is ready by pulling it apart with two forks. If it feels moist and tender and separates easily, it is ready. If you feel some resistant, place it back in the oven and bake for at least 45 minutes (and max 2 hours).
- Place the meat on a cutting board when it’s ready. Slice it with a sharp knife, you will also see it falls apart easily. That’s what you want!
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