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Salpicon de res

Too few ratings

Sam

Community Member

“This recipe is great for the summer months. ”

Difficulty

Easy 👌
30
min.
Preparation
360
min.
Baking
120
min.
Resting

Ingredients

Servings:-10+
1000 g beef brisket
onion
bay leaves
1000 g potatoes
500 g tomatoes
lettuce
avocadoes
4 tbsp vinegar
4 tbsp olive oil
2 tbsp dried oregano
salt
pepper

Utensils

  • slow cooker
  • Step 1/9

    • 1000 g beef brisket
    • onion
    • bay leaves
    • slow cooker

    Salt the brisket. Cook the brisket in a slow cooker along 1/2 onion and the bay leaves for at least 4 hours on high.

  • Step 2/9

    • 1000 g potatoes

    Boil the potatoes and slice them into small cubes.

  • Step 3/9

    Allow both the potatoes and brisket to cool down to room temperature. When meat is cool enough shred it.

  • Step 4/9

    • 500 g tomatoes
    • avocadoes

    Dice the tomatoes and the avocadoes in small cubes.

  • Step 5/9

    Cut the rest of the onion in julienne strips.

  • Step 6/9

    • lettuce

    Finely shred the lettuce.

  • Step 7/9

    • 4 tbsp vinegar
    • 4 tbsp olive oil
    • 2 tbsp dried oregano

    To prepare your vinaigrette whisk the olive oil and the vinegar along with the oregano.

  • Step 8/9

    Mix the meat, lettuce, onion, potatoes, avocado, and tomatoes in a large bowl. Add the vinaigrette and season with salt and pepper.

  • Step 9/9

    Serve with tostadas and a home made salsa. Enjoy!

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