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Epic Barbecue Brisket and Blue Cheese Salad
Indulge in this epic barbecue brisket and blue cheese salad, a crazy good comfort food upgrade. Satisfy your cravings with this meaty masterpiece!
When it comes to 'Big Beautiful Salads,' sometimes you just want a dish that feels like a celebration on a plate. Here’s a salad that combines the tender, smoky richness of slow-cooked barbecue brisket with the tangy punch of creamy blue cheese. This isn't your typical light salad; it’s a hearty, flavor-packed indulgence that will make you rethink everything you know about the genre.
Imagine juicy slices of brisket mingling with crisp romaine and radicchio, delivering a satisfying crunch in contrast to the melt-in-your-mouth meat. Add a sprinkle of candied pecans for sweetness, and you’ve got layers of flavor and texture in every bite. If you’re ready for a salad that’s as bold as it is beautiful, this is the recipe for you.
Recipe Overview
Prep Time
25 mins
Cook Time
6 mins
Total Time
31 mins
Servings
4
Calories
950 kcal
per serving
Cuisine
Mediterranean
Indulge in this epic barbecue brisket and blue cheese salad, a crazy good comfort food upgrade. Satisfy your cravings with this meaty masterpiece!
Ingredients
- • beef brisket: 1.5 pounds
- • barbecue sauce: 1 cup
- • smoked paprika: 1 tablespoon
- • garlic powder: 2 teaspoons
- • onion powder: 2 teaspoons
- • salt: 1 teaspoon
- • black pepper: 1 teaspoon
- • romaine lettuce: 1 large head, chopped
- • radicchio: 1 small head, shredded
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • blue cheese: 1/2 cup, crumbled
- • candied pecans: 1/2 cup, chopped
- • olive oil: 2 tablespoons
- • balsamic vinegar: 1 tablespoon
- • lemon juice: 1 tablespoon
Instructions
- 1 Preheat your oven to 275°F (135°C).
- 2 Season the beef brisket with smoked paprika, garlic powder, onion powder, salt, and black pepper. Massage the spices into the meat for even coverage.
- 3 Place the brisket in a roasting pan and cover it with foil. Roast in the preheated oven for about 5 hours, or until the meat is tender and easily shreds with a fork.
- 4 Remove the brisket from the oven, brush generously with barbecue sauce, and return to the oven, uncovered, for another 30 minutes to caramelize the sauce.
- 5 While the brisket is finishing, prepare the salad base by combining chopped romaine, shredded radicchio, cherry tomatoes, and red onion in a large serving bowl.
- 6 Once the brisket is done, let it rest for 10 minutes, then thinly slice it against the grain.
- 7 Arrange the sliced brisket over the salad. Top with crumbled blue cheese and candied pecans.
- 8 In a small bowl, whisk together olive oil, balsamic vinegar, and lemon juice to create a simple vinaigrette. Drizzle over the salad just before serving.
Serving Suggestions
- • This salad stands beautifully on its own, but if you're looking to elevate it further, consider serving it with a side of warm, crusty bread to soak up those barbecue and vinaigrette flavors. The smoky brisket pairs delightfully with a bold red wine like a Zinfandel or a craft beer with a hint of sweetness, such as a brown ale. For an added burst of freshness, garnish with fresh parsley or sliced green onions. This not only enhances the visual appeal but also adds a pop of color and a hint of extra flavor.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, keep the brisket and salad base separate and only combine them when you're ready to eat. Reheat the brisket gently in the oven or microwave before assembling. The vinaigrette can be stored in a sealed jar for up to a week.
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