The first time I tried Salpicon was at my sister’s house, that day we had a feast, we sat around the table with a big bowl of juice, tender and delicious shredded brisket mix with lots of veggies, topped with queso fresco, slices of avocado and some nice salsa macha. My sister loves cooking this dish and the touch of soy sauce is her idea.
Since then it has become one of my favourite recipes, but I make it from time to time, because it does take a lot of time to be made. In fact lots of the good Mexican recipes do take a long time to be prepare and they are usually eaten within minutes!
This delicious recipe is like a salad, it can be serve cold or slightly warm like the way I like to serve it. And although it takes quite a bit to be ready, believe me, it is worth it. So I highly recommend it, maybe for a Sunday lunch, when you can invite some friends for a nice meal and some coronitas!
Always make sure to get your brisket from a good quality butcher, it does make a lot of difference, because your dish will be more flavoursome and also you will feel better knowing where you meat comes from. I am very lucky to have a free range and organic butcher around the corner.
If you give this recipe a try, I would love to hear your comments!
Prep 30 min
Cook 4 hrs approx
For the brisket
- 800 gr brisket
- 1 piece of bone marrow (optional)
- 1 large tomato cut in half
- 1/2 onion peeled
- 1 garlic clove peeled
- 1 tbsp salt
- Leaves of round lettuce shred
- 1/2 red onion cut in thin julienne
- 2 medium carrots peeled and julienned
- 1 large courgette julienned
- 1 potato peeled and julienned
- 1 green pepper roasted on the hob, skin and seeds off and cut in strings
- 3 tbsp light soy sauce
- Avocado slices
- Queso Fresco or Feta
- Spicy salsa
- Tortilla chips or tostadas
Preheat the oven to 200 C. Cut your brisket into two pieces. Place the pieces of brisket in a dutch oven together with the tomato, onion, garlic and salt. Cover with water.
Place the dutch oven in the oven and lower the heat to 160 C. Cook for one hour and a half first and take it out to check if it is running out of water. Then place it in the oven again and cook for another hour and a half until the meat is tender that it falls apart easily. Shred the brisket and set aside.
While the brisket is cooking cut all your veggies and have them ready to cook. Once the brisket is cooked and shred, use the broth leftover to cook the veggies, start with the courgettes, cook them for 5 min at medium heat, then do the same to the carrots and potatoes. Cut the onion and green charred pepper. Then add all the veggies and shredded brisket into a big salad bowl and mix with your hands.
After, crumble some queso fresco or feta and add the soy sauce. Serve with some avocado slices, spicy salsa of your choice and tostadas!