A common dish in Southern Mexico and Central American, Salpicon is recognized there as a cold beef salad mixed with onions and seasonings and can be eaten on top of lettuce, scooped into a tortilla, or served a top a tostada. It is delicious served both warm and cold, and I love serving it in small cups for large parties.
1 5lb Top-cut beef brisket, trimmed
2 Large yellow onions, peeled and sliced
4 Cups beef stock
4 Fresh Poblano chilies (or 6 fresh Anaheims)
1 7oz Can Chipotle chilies en adobo
2/3 Cup Chipotle Olive Oil (substitute pure EVOO or Lime Olive Oil, or a combination of all)
1/3 Cup Jalapeno White Balsamic Vinegar (can substitute white wine vinegar)
2 Cloves garlic, peeled and minced
1 Medium red onion, peeled and diced
3/4 Cup Finely chopped fresh cilantro
1⁄2 lb Monterey jack cheese, cubed (Exclude cheese for diets with no dairy)
1 Head romaine lettuce, separated into leaves
3 Medium tomatoes, cut into wedges
2 Avocados, peeled and cut into wedges
5 Radishes, thinly sliced
- Lightly salt and pepper raw brisket
- Slice onions and place half of them in bottom of large stock pot.
- Place brisket on top of onions in large pot and scatter with remaining onions. Add beef stock and enough cold water to cover by 3 inches.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until fork-tender, about 4 hours, turning midway though cooking time.
- Remove pot from heat and let stand uncovered until brisket is cool enough to handle, about 25 minutes.
- Drain chipotles, reserving adobo sauce. Seed and chop chipotles, then whisk with Chipotle Olive Oil, Jalapeno White Balsamic, lime juice, salt, and garlic in a large mixing bowl. If sauce is not spicy enough, add reserved adobo sauce.
- Char poblanos over an open flame or under a broiler, turning black all over. Place in a paper bag, close, and steam 15 minutes.
- Rub off skin and remove stems. Slice open, scrape out veins and seeds, and cut into strips.
- Transfer brisket to cutting surface and shred with two forks or your fingers.
- Stir in beef, poblanos, cheese, red onions, and cilantro.
- To serve, arrange Salpicon on a bed of romaine leaves, and garnish with tomatoes, avocados, and radishes.
HINT: Save the broth and cooked onions to make the most amazing French Onion Soup!
- Thinly slice 5 medium onions, sauté in EVOO until caramelized (20-30 minutes)
- Sprinkle caramelized onions with a little flour, stir and cook and additional minute
- Add reserved broth and heat
- Add salt, pepper, and thyme to taste
- Spoon into bowl, top with toasted slice of French Baguette, and Swiss or Gruyere cheese
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