Smoked Brisket Salad with Toasted Pecans and Cider-BBQ Vinaigrette

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse-sized chopped salad built for leftover brisket. The beef gets a quick warm-up in a covered skillet with a splash of stock so it turns silky and juicy again, then lands over cold romaine and greens with sharp cheddar, quick-pickled red onion, sweet-hot toasted pecans, and a tangy cider vinaigrette spiked with barbecue sauce. Fifteen minutes of actual work, and it eats like a $17 plate.

Ingredients

• 1/2 small red onion, sliced paper-thin
• 1/3 cup apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp kosher salt

• 3/4 cup pecan halves
• 1 tbsp unsalted butter
• 1 tbsp light brown sugar
• 1/4 tsp cayenne pepper
• 1/4 tsp kosher salt

• 3 tbsp apple cider vinegar
• 2 tbsp barbecue sauce (tomato-based, not too sweet)
• 1 tbsp whole-grain mustard
• 2 tsp honey
• 1 clove garlic, grated
• 1/3 cup neutral oil or light olive oil
• Kosher salt and black pepper

• 12 oz smoked brisket, sliced or chunked (leftover or store-bought)
• 3 tbsp beef broth or water
• 1/4 tsp smoked paprika (optional)

• 1 large head romaine, chopped into 1-inch ribbons
• 3 cups baby arugula or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (thawed frozen, canned, or fresh)
• 3/4 cup sharp cheddar, coarsely grated or cubed
• 2 scallions, thinly sliced
• 1/2 cup crumbled cornbread or crushed tortilla chips (optional crunch)

Instructions

1. Pickle the onion first so it has time to soften: combine the sliced red onion, 1/3 cup cider vinegar, sugar, and 1/2 tsp salt in a small bowl and press the onion under the liquid. Let sit at room temperature at least 15 minutes, stirring once or twice.
2. Toast the pecans: melt the butter in a small skillet over medium heat, add the pecans, brown sugar, cayenne, and 1/4 tsp salt, and cook, stirring constantly, for 3 to 4 minutes until the sugar coats the nuts and they smell toasty. Immediately scrape onto a sheet of parchment, spread in a single layer, and let cool and crisp, about 5 minutes. Break apart any clumps.
3. Make the vinaigrette: in a jar, combine 3 tbsp cider vinegar, barbecue sauce, whole-grain mustard, honey, and grated garlic. Add the oil, seal, and shake hard for 20 seconds until emulsified. Season with a pinch of salt and several grinds of black pepper. Taste — it should be assertively tangy, since it's dressing rich beef.
4. Trim any hard bark edges or thick fat seams from the brisket if you like, then cut against the grain into bite-size slices or 3/4-inch cubes.
5. Warm the brisket gently: put it in a skillet with the beef broth and smoked paprika over medium-low heat, cover, and warm for 3 to 5 minutes, turning once, just until heated through and glossy — about 130°F in the center. Do not let it sizzle dry or the edges will toughen. Remove from heat and toss with 1 tbsp of the vinaigrette.
6. Build the salad: in a very large bowl, toss the romaine, arugula, tomatoes, corn, scallions, and about two-thirds of the drained pickled onions with just enough vinaigrette to coat lightly, roughly 5 tbsp. Season with a pinch of salt.
7. Spread the greens across a wide platter or divide among four shallow bowls. Scatter the cheddar over the cold greens, then pile the warm brisket down the center so its juices run into the salad.
8. Finish with the pecans, remaining pickled onions, and crumbled cornbread or crushed tortilla chips. Drizzle with the last of the vinaigrette and serve right away, while the beef is warm and the greens are still cold and crisp.

Chef's tips

Nutrition (per serving, estimated)

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