For a moment I wasn’t sure if I should actually post this recipe or not. Not because it’s not delicious (or so I was told) but because I don’t actually post any recipes that have meat in them because I don’t eat it. So I thought it would maybe turn people away or disrupt my whole vegetarian vibe I have going on.
While that’s technically true I never started this blog with the intention of it being a completely vegan/vegetarian food blog so I figure the more the merrier. I’ll toss the carnivores a bone (haha) and let there be something for everyone on here.
I also decided that I’m going to just mess around with this recipe and create a vegan version over the weekend. I did feel like I missed out a little since everyone was talking about how good it was so I’ll see if I can recreate it somehow.
It goes back to the whole balance thing. I’m not here to tell people they shouldn’t ever eat meat just because I don’t. People eat meat. That’s not going to change and I’m okay with that. I will say that I think most people can cut down on their meat intake but that’s a story for another day.
This is a recipe for a party! That’s exactly what we made it for since we celebrated my Grandma and her twin brother’s 93rd birthday over the weekend. I still can’t wrap my head around that. 93 is a big deal on a normal day but when you have twins who are both still here and celebrating it was absolutely a call for a huge celebration.
I come from a huge extended family so there is no shortage of people to feed when we all get together. The party was a potluck and even with making a huge dish of this it was still completely dusted super fast.
This recipe came from my great-grandmother and it has been one that has been made in my family for years. We amped it up a little this time though with a home made dressing that goes on top of it.
The original recipe just called for oil and vinegar and I guess at some point my grandma would just use Italian dressing. I didn’t feel like either of those were going to work as well as something else would so I did a little research and we came up with this lime-oregeno dressing.
You also need to plan ahead to make this one because the meat cooks for a quite a while so the best thing to do is make the meat and chop all the veg the day before. Then the morning of the day toss it all together with the dressing and let it all sit and mingle together for a little while before serving.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Feeds 15-20 people
7 lbs of brisket
1 large onion
5 cloves of garlic
salt & pepper
1 large block of Muenster
5-6 jalapenos, deseeded
2 large tomatoes
2-3 bell peppers (any color)
1 bunch cilantro
2 cups olive oil
¾ cup white vinegar
½ cup lime juice
6 tbsp dried oregano (or menudo mix if you can find it)
The day before:
-Place the brisket in a large pot with enough water to cover it. Put in the onion, garlic, salt and pepper. Let the meat cook for 4-5 hours over a medium low heat. Remove the meat from the heat and let cool. Once it’s cool enough to handle shred the meat.
-While the meat is cooking dice tomatoes, red pepper, jalapeno, and scallions. De-stem and chop the cilantro. Cut the cheese into bite sized cubes.
-In a large mason jar combine all the ingredients for the dressing and shake until combined.
In the morning:
Combine the meat, veggies, and cheese in a large serving dish and top with the dressing. Toss until all combined. Add avocado just before serving. Serve with corn tortillas.
-If your jalapenos aren’t spicy and you want the extra kick leave the seeds in.
-If you aren’t making this for a huge crowd you can just adjust the amount of ingredients you need based on how much meat you end up using and you will be able to make it all in the same day.