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Mexican Shredded Brisket Salad
This classic Mexican dish—known as salpicón de res—combines a shredded beef salad with a tangy lime dressing. Beef brisket, normally a slow-cooking cut, becomes fork-tender in a fraction of the time when pressure-cooked. To be efficient, while the beef cooks, prepare the other ingredients, except for the avocado (which will discolor), and keep them chilled until ready to use. For an appealing crunch and toasty corn flavor, serve on tostadas (corn tortillas that are fried flat).
4
Servings
Tip
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.
2 hours 10 minutes
30 minutes, plus cooling
Ingredients
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6
tablespoons extra-virgin olive oil, divided
-
1
medium yellow onion, halved and thinly sliced
Directions
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01On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tablespoon 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 1½ teaspoons salt, 1 teaspoon pepper, the bay, 1 teaspoon oregano and 1 cup water, scraping up any browned bits. Add the beef in an even layer, slightly overlapping the pieces if needed.
How much lime juice?