Salpicón
A cool and hearty Mexican-style beef salad, perfect for summer!
Ingredients
Roast
- ~2 lbs boneless round roast ~1kg
- salt and pepper to taste
- 2 tbsp vegetable oil I use safflower
- 4 cups beef broth
- 2 cloves garlic
- 1 bay leaf
- 1/4 small white onion
Dressing
- 1/2 cup olive oil
- 6 tbsp white wine vinegar
- 2 tsps dried oregano
- Salt to taste I used 1/2 tsp
Salad
- 1 head iceburg lettuce, quartered and thinly sliced into strips
- 1/2 large white onion, quartered and thinly sliced
- 6 radishes, halved lengthwise and sliced into thin half-moons
Instructions
For the roast
- Rub roast all over with salt and pepper~2 lbs boneless round roast, salt and pepper to taste
- Heat 2 tablespoons vegetable oil over medium-high heat in a large skillet until shimmering, about 3 minutes2 tbsp vegetable oil
- Brown roast on all sides, about 3 minutes per side
- Add roast, garlic, broth, onion and bay leaf to a slow cooker. Cook on low for 8 hours or until the roast is tender and easily shredded with a fork.4 cups beef broth, 2 cloves garlic, 1 bay leaf, 1/4 small white onion
- Shred meat once it is cool enough to handle, reserve broth for another use if desired.
For the dressing
- In a jar with a screw top lid, add all dressing ingredients, seal lid and shake until evenly mixed1/2 cup olive oil, 6 tbsp white wine vinegar, 2 tsps dried oregano, Salt to taste
Putting it all together
- Add all salad ingredients and shredded beef to a large bowl and toss to mix1 head iceburg lettuce, quartered and thinly sliced into strips, 1/2 large white onion, quartered and thinly sliced, 6 radishes, halved lengthwise and sliced into thin half-moons
- Top with the dressing and mix again to evenly distribute. Serve immediately.