Beef & jalapeño salpicon

Name: Beef & jalapeño salpicon
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 4
Ingredients: 500 g rolled beef brisket; 1 large tomato, halved; 1½ red onions, peeled; 2 clove/s garlic, peeled; 1 tbsp sea salt flakes; 3 black peppercorns; 1 large carrot, peeled; 1 large red potato, peeled; 1 courgette; 5 fresh jalapeno peppers; 50 g iceberg lettuce; 150 g feta; 2 tbsp light soy sauce; 200 g pack Essential Tortilla Chips

Salpicón is a delicious cooked salad popular all around Mexico. This recipe by Karla Zazueta is typical of the way her family do it : adding jalapeño as it gives little bursts of heat to the salad.

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Serves4
CourseMain meal
Prepare20 mins
Cook2 hrs 45 mins
Total time3 hrs 5 mins
Pluscooling

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Ingredients

500g rolled beef brisket
1 large tomato, halved
1½ red onions, peeled
2 clove/s garlic, peeled
1 tbsp sea salt flakes
3 black peppercorns
1 large carrot, peeled
1 large red potato, peeled
1 courgette
5 fresh jalapeno peppers
50g iceberg lettuce
150g feta
2 tbsp light soy sauce
200g pack Essential Tortilla Chips

Method

Preheat the oven to 180°C, gas mark 4. Remove any string from the brisket and open it flat. Put it in a large, lidded casserole dish, then add the tomato, ½ onion, garlic, salt, peppercorns and 800ml water. Cover and put in the oven for 2 hours 30 minutes or until very tender.
After 2 hours, cut the carrot, potato and courgette into matchsticks (about 5cm long and 1cm wide). Slice the jalapeños. Slice the remaining onion and the lettuce thinly, crumble the feta and set everything aside.
Once the brisket is tender, take it out of the oven and carefully remove from the broth (reserve the broth but discard the cooked vegetables). Leave to cool a little, then shred thinly using 2 forks and transfer to a large bowl; set aside.
Put the broth in a pan and bring to a steady boil over a medium heat. Add the carrot and potato sticks; cook for 5-7 minutes until tender but with a little crunch. Scoop out with a slotted spoon and add to the bowl with the brisket. Repeat with the courgette, cooking it for 3 minutes. Leave everything to cool completely.
Add most of the sliced jalapeños, onion and feta plus all of the lettuce to the brisket bowl. In a small bowl, mix the soy sauce with 50ml broth and pour most of it over the salad, mixing well. Transfer to a serving dish and scatter over the reserved jalapeños, onion and feta, then drizzle over the remaining dressing. Serve with the tortilla chips on the side.