I’ve always said that my mom is the queen of leftovers, and it must have rubbed off on me, because now I’m really good at reinventing leftovers too. My mom can whip up a meal like no one’s business and the next day or two you’ll be eating it again, but in a whole new life. My father-in-law despises leftovers and I have secretly gotten a kick serving him disguised leftovers, (shhh, don’t him). He never even knew what hit him and he never complained.
This recipe is the perfect example of making a simple crockpot meal that can be served a couple of busy nights for dinner. Once this brisket is cooked and shredded it is fabulous for one night of beef brisket tacos. The following evening, serve the shredded meat cold with a homemade vinaigrette dressing and serve on Old El Paso tostada shells topped with fresh ingredients. It has a completely new taste and a new life. When you are looking for an easy weeknight meal plan to make this brisket in your slowcooker. The leftovers make a delicious salpicón, a spicy Mexican shredded cold beef salad.
I love this recipe especially while my garden is filled with fresh produce, but that doesn’t stop me from enjoying salpicón all year long. This is also a great buffet dish because it can be made in advance and can be served cold or at room temperature. The best way to describe this dish is cooked beef ceviche marinated in a tangy vinaigrette dressing that is packed with flavor and a little spice.
Make any night a fiesta and serve salpicón!
For the meat:
- 2 pounds beef brisket fat trimmed
- 2 bay leaves
- 12 ounces beer
- 2 cups water
- 1 onion quartered
- 1 tablespoon salt
For the vinaigrette dressing:
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 3 limes juiced
- 1/4 red onion minced
- 1 4.5 ounce can green chiles or 1 serrano finely diced
- 2 garlic cloves minced
- 1/2 teaspoon salt
For the tostadas:
- Tostada shells
- 2 cups chopped tomatoes
- Green onion chopped
- 2 avocados peeled, pitted, and cubed
- Place the brisket, bay leaves, beer, water, onion, and salt in a slow cooker. Cook on low for 8 hours.
- Remove the brisket and let cool. Shred the meat. Refrigerate the brisket.
- To make the vinaigrette dressing, whisk together the olive oil, vinegar, lime juice, red onion, chile, garlic, and salt. Pour the vinaigrette dressing in with the shredded beef. Add tomato and green onion and stir to combine.
- Spoon salpicón over tostadas and garnish with avocado.
Disclosure: This post is in partnership with Old El Paso, but all my opinions are my own.