Mexican Shredded Brisket Salad
This classic Mexican dish—known as salpicón de res—combines a shredded beef salad with a tangy lime dressing. Beef brisket, normally a slow-cooking cut, becomes fork-tender in a fraction of the time when pressure-cooked. To be efficient, while the beef cooks, prepare the other ingredients, except for the avocado (which will discolor), and keep them chilled until ready to use. For an appealing crunch and toasty corn flavor, serve on tostadas (corn tortillas that are fried flat).
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
70minutes 30minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
70minutes 30minutes
  • 6tbsp extra-virgin olive oildivided
  • 1 medium yellow onionhalved and thinly sliced
  • 5 medium garlic clovessmashed and peeled
  • Kosher salt and ground black pepper
  • 3 bay leaves
  • 2tsp dried oreganodivided
  • 2lb beef briskettrimmed and cut into 2 to 2 1/2-inch pieces
  • 1/2cup lime juiceplus lime wedges to serve
  • 1/2cup pitted green oliveschopped
  • 1 medium head romaine lettuceroughly chopped (6 cups)
  • 6 Radisheshalved and thinly sliced
  • 1cup lightly packed fresh cilantroroughly chopped
  • 1 ripe avocadohalved, pitted, peeled and diced
  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.
Recipe Notes

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.