Try this Brisket salad recipe, or contribute your own.
- 2 tsp onion powder
- 1 tsp turmeric
- 1 14 oz can tomato sauce
- 2 tsp dried parsley
- â½ tsp black pepper
- 2 lbs brisket
- 2 tbsp dried onions
- â½ tsp celery salt
- â½ tsp sea salt
- 2 heads of romaine (shredded)
- 1 cup corn (roasted)
- 1 14 oz can black beans (rinsed)
- 5 oz cherry tomatoes (sliced)
- â½ serving [avocado salad dressing|
- grated cheddar to taste
- Carbohydrate 2.31555437922405 g
- Cholesterol 154.2214058 mg
- Fat 43.2637097360233 g
- Fiber 0.336081245233346 g
- Protein 42.068321027454 g
- Saturated Fat 17.084314543004 g
- Serving Size 1 1 people (265g)
- Sodium 158.206742651065 mg
- Sugar 1.9794731339907 g
- Trans Fat 5.338750972507 g
- Calories 579 calories
Step-by-step
- Place the brisket in a oven dish.
- 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!
- Make the salad by tossing the romaine with the corn, tomatoes, black beans and onion.
- Add the avocado salad dressing and stir to combine.
- Add grated cheddar to taste en serve the salad on deep plates or in wide bowls. Divide the shredded beef on top and serve.
- Enjoy!
Resting meat in the refrigerator for twelve to twenty-four hours before applying heat is the single step that determines whether the connective tissue breaks down properly or remains tough. Slow-cooked beef demands patience, requiring an oven temperature set strictly to 275 degrees Fahrenheit to render intramuscular fat without scorching the tomato and spice coating. Cooks frequently ruin this cut by rushing the six-hour baking window or skipping the foil cover, which dries out the surface long before the interior reaches the fork-tender stage. Testing doneness requires pulling the fibers apart with two forks rather than relying solely on a clock, as different muscle densities cook at varying rates. Shredding warm beef directly over cold romaine, roasted corn, black beans, and cherry tomatoes creates a deliberate contrast in temperature and texture. Tossing the greens in avocado dressing just before plating prevents the shredded romaine from wilting into soggy fragments under the heavy meat. Wide bowls hold these contrasting layers effectively, catching the spiced juices as they mingle with the dairy and produce.
