Brisket Salpicon de Res Salad for a Large Group (Beef Salad) Recipe
This delicious Central American shredded beef salad is perfect for the buffet table or any large gathering. Serve it with tortillas, crispy or puffy taco shells, or on tostadas.
This version is for the crockpot, but you can braise it in the oven, too.
I especially like this recipe because you can strain the au jus and save it for other recipes calling for spicy beef broth.
Add trimmed brisket to the crockpot with other ingredients. Cook for 7-8 hours,or until falling apart.
Remove brisket, let cool, shred.
(Save the crockpot juices in fridge or freezer for the next time you need spicy beef broth.)
Combine dressing ingredients in a blender, process until smooth. Add to salpicon beef, then refrigerate.
Let salpicon come to room temp before serving, toss again, then place it in a lettuce-lined bowl topped with garnishes.