Salpicon de res

Step 1/9

• 1000 g beef brisket
• 1 onion
• 5 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
• 5 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

• 1 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.