Guest Author - Susan Stewart
Slow cooking ensures that this inexpensive cut of beef will be tender and delicious. This salad is a meal in itself. Serve with garlic toast, or corn or flour tortillas for a complete meal. This spicy limeade is the perfect complement on a hot summer’s evening!
Salpicon – Mexican Beef Salad
For the beef
1 (1 lb) flank steak or beef brisket)
1 white onion, thickly sliced
1 tablespoon salt
2 cloves garlic, chopped
1 teaspoon freshly ground black pepper
1 bay leaf
Vinaigrette
3 tablespoons white vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
1/3 cup olive oil
For the salad
2 tomatoes, cut in eighths
1/2 cup thinly sliced red onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados
Place in large pan and add enough water to cover meat by 2 inches.
Add onion, salt, garlic, pepper and bay leaf. Bring to boil, skimming off any foam, then reduce heat and add oregano. Simmer uncovered about 1-1/2 hours, or until beef is very tender. (Or it can be placed in a crock-pot and cooked on low about 6-8 hours). Refrigerate overnight.
Reserve the cooking liquid. Shred beef coarsely then refrigerate, covered with enough cooking liquid to keep the meat moist.
Whisk together the vinaigrette ingredients. Combine tomatoes, Bermuda onion and 3 tbsp. of the vinaigrette. Gently toss and season to taste with salt and pepper.
Drain the shredded beef and add shredded lettuce and cilantro. Mix in more vinaigrette and season with salt and pepper.
Serve garnished with avocado and radish slices.
Spiced Limeade
Serves 6
1 cup water
1 cup sugar
½ teaspoon whole cloves
1 1” piece of cinnamon stick
4 limes or lemons
Bring water, sugar, cloves, and cinnamon stick to a boil. Remove peel, but not the pith, of 1 lime or lemon and add to the sugar syrup. Cook until the syrup thickens. Remove lime or lemon. Add the juice of 4 limes or lemons. Use 2 tablespoons syrup to each glass. Top up with regular or sparkling water and serve with a lime or lemon slice.
