Mexican Brisket

Mexican Shredded Brisket Salad

Main Course

Mexican Shredded Brisket Salad

Mexican Shredded Brisket Salad

Prep Time:
15 minutes

Cook Time:
70 minutes

4 servings

Total Time:
85 minutes


  • 6 tbsp extra-virgin olive oil divided
  • 1 medium yellow onion halved and thinly sliced
  • 5 medium garlic cloves smashed and peeled
  • Kosher salt and ground black pepper
  • 3 bay leaves
  • 2 tsp dried oregano divided
  • 2 lb beef brisket trimmed and cut into 2 to 2 1/2-inch pieces
  • 1/2 cup lime juice plus lime wedges to serve
  • 1/2 cup pitted green olives chopped
  • 1 medium head romaine lettuce roughly chopped
  • 6 Radishes halved and thinly sliced
  • 1 cup lightly packed fresh cilantro roughly chopped
  • 1 ripe avocado halved


  1. START: On a 6-quart Instant Pot, select Normal/Medium Sauté. Add 1 tbsp oil and heat until shimmering, then add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring often, until the onion is golden brown, another 2 to 3 minutes. Stir in 1 1/2 tsp salt, 1 tsp pepper, the bay, 1 tsp oregano and 1 cup water, scraping up any browned bits. Add the beef in an even layer, slightly overlapping the pieces if needed.
  2. Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 45 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, carefully open the pot and let the contents cool for 5 to 10 minutes.
  3. FINISH: While the beef is cooking, in a large bowl whisk together the lime juice, the remaining 5 tbsp oil, the remaining 1 tsp dried oregano and 1 tsp each salt and pepper. Set aside. Once the meat is done, use a slotted spoon to transfer the meat and onion to a medium bowl; do not discard the liquid remaining in the pot. With two forks, shred the beef into bite-size pieces. Whisk the dressing to recombine. Add 1/2 cup of the dressing, the olives and 1/4 cup of the reserved cooking liquid to the shredded meat, then toss to coat. Let cool to room temperature. Whisk the remaining dressing once again. Add the lettuce, radishes and cilantro to it, then toss to coat. Transfer to a platter and top with the beef and the avocado. Serve with lime wedges.


Don’t allow the brisket to cool completely in the pot. Shredding and dressing the beef while still warm helps it more readily absorb the dressing. Also, don’t discard the remaining cooking liquid. It’s rich and meaty and, once strained, can be used in place of beef broth or stock in soups and stews.

Main Course

Beef, Instant Pot