Free Recipe Brisket Salad
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Brisket Salad Recipe
1 bn Scallions; white and light
-green parts, thinly sliced
On the diagonal
1/2 ts Freshly-ground black pepper
6 Radishes; trimmed, sliced
-thin
1 Red bell pepper; cored,
-seeded,
And julienned
1 Green bell pepper; cored,
-seeded,
And julienned
1/4 White cabbage head; finely
-shredded
1/2 c Olive oil
1/2 c Chipotle Vinegar or red wine
-vinegar; see * Note
1 ts Sugar
1 ts Salt
2 Garlic cloves; minced or
-pureed
1 Pickled chipotle – (to 3);
-see * Note,
Or chipotles canned in
-adobo; stemmed,
Seeded
6 Lettuce leaves
1 lb Beef brisket; cooked, and
Thinly sliced against the
-grain
1 Avocado; peeled, seeded,
And thinly sliced; for
-garnish
Brisket Salad Preparation
* Note: See the Pickled Chipotles/Chipotle Vinegar recipe which is included in this collection. In a large bowl, combine the scallions, radishes, red and green bell peppers and cabbage. Add the olive oil, vinegar, sugar, salt, black pepper, garlic and chipotle chile(s). Toss well to combine and coat the vegetables. Line 6 serving plates with the lettuce leaves. Fan the brisket slices over the lettuce. Toss each with a mound of dressed vegetables and drizzle any dressing remaining in the bottom of the bowl over the brisket. Garnish with the avocado slices and serve with crusty bread. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6114 broadcast 06-09-1996) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-26-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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