Salpicon Recipe

• 4 lb Fully trimmed beef brisket, section (flat cut)
• 8 Cups beef stock
• 2 Bay leaves
• 1 Large onion, chopped
• 3 Cloves garlic, minced
• 1 tsp Black peppercorns
• 2 Canned chipotle chiles
• 2 tsp Salt
  
  Salpicon Dressing:
• 2 tbsp Reserved beef broth, from boiled brisket
• 1 tbsp Ketchup
• 1/3 Cup chipotle chiles in adobo
• 6 tbsp Extra-virgin olive oil
• 2 tbsp White vinegar
• 1 tbsp onions, minced
• 4 tbsp Fresh lime juice
• 1 Clove garlic, minced
• Fresh coarse ground black pepper
• Salt to taste
  
  Salpicon Salad:
• 4 Small roma tomatoes, diced
• 2 Ripe avocados, diced
• 6 Ounces monterey jack cheese, in small cubes
• 1 Medium red onion, diced
• Radishes ,cut in roses for garnishing
• 1/2 Cup chopped fresh cilantro

• Prepare brisket in a Dutch oven or in a small stockpot, combine beef with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns, mix well.
• Bring mixture to a boil on high flame, skimming off the foam.
• Reduce the heat to low, cover and simmer for about 3-1/2 to 4 hours till the meat is falling-apart tender.
• Let it cool for about 30 minutes in cooking liquid.
• Reserve 2 tbsp cooking liquid for salad dressing and place the remaining into the refrigerator for soup or stew.
• Pull the meat apart into shreds.
• In a blender or food processor, combine reserved brisket liquid, chipotles, lime juice, vinegar, ketchup, olive oil, onion, garlic, salt and pepper to make the dressing.
• Take a bowl and mix brisket with about 3/4 of the dressing in it.
• Transfer the brisket to a serving platter or bowl and toss it lightly with tomatoes, onion, cheese, avocados, and cilantro.
• Sprinkle additional dressing over the top to make the mixture moist.
• Garnish Salpicon with radish roses.