This meal was not only so simple, it was so delicious too! Plus, it packed a lot of hearty brisket with some yummy veggies…perfect for supper!
1 (2-3 pound) brisket
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
6 tablespoons Chili powder
2 cups salsa
2 cups water (or beef stock)
4-6 cups of shredded Romain lettuce (or your favorite kind of lettuce)
1 red onion, chopped
cherry tomatoes, sliced in half
1-2 avocados, sliced
1 cup of frozen corn brought to room temperature or fresh corn off the cob
Your favorite salad dressing (I used Ranch)
Shredded Cheddar, optional
This should make enough for 4 servings.
Preheat a heavy pot with EVOO over medium-high heat. Rub your brisket down with generous amounts of salt, pepper and chili powder. Brown each side in skillet 4-5 minutes. Transfer to a slow cooker (fat side up…I’ll explain later!) and pour salsa and water (or stock) down over the brisket. Cover and cook on low all day (7-8 hours) or on high 3-4 hours.
About 20 minutes before you’re ready to eat, remove brisket on to a cutting board and cover with foil. (This will allow the meat to rest and the juices to redistribute and keep it moist.) Disregard the liquid in the slow cooker.
Take each plate and arrange a cup or so of lettuce on each one. Add on the onion, tomatoes, sliced avocados and corn.
Slice and shred brisket and serve over your salad. Drizzle dressing on top. Top with cheese.
So simple, right? We loved this meal!