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Loaded BBQ Brisket Salad with Crispy Onion Straws and Creamy Jalapeño Ranch
Indulge in a BBQ brisket salad topped with crispy onion straws and jalapeño ranch. A crave-worthy, meaty masterpiece!
Prepare to meet your new favorite salad—one that combines the smoky richness of BBQ brisket with the fresh crunch of vibrant greens. This Loaded BBQ Brisket Salad is an indulgent masterpiece, topped with crispy onion straws and a creamy jalapeño ranch that will tantalize your taste buds. Forget everything you know about traditional salads; this one is packed with sizzling flavors and textures that satisfy your deepest cravings.
Why settle for a plain salad when you can have tender slices of slow-cooked brisket nestled amongst crisp romaine, juicy cherry tomatoes, and charred corn? The addition of crunchy onion straws and the zesty bite of jalapeño ranch dressing takes this dish to another level, making it the perfect meal for a special occasion or any time you want to treat yourself to something extraordinary.
Recipe Overview
🥗 Vegetarian
Prep Time
25 mins
Cook Time
2 mins
Total Time
27 mins
Servings
4
Calories
780 kcal
per serving
Cuisine
Mexican
Indulge in a BBQ brisket salad topped with crispy onion straws and jalapeño ranch. A crave-worthy, meaty masterpiece!
Ingredients
- • beef brisket: 1 lb, trimmed
- • BBQ sauce: 1 cup
- • romaine lettuce: 2 heads, chopped
- • cherry tomatoes: 1 pint, halved
- • corn kernels: 1 cup, grilled or charred
- • pickled jalapeños: 1/2 cup, sliced
- • red onion: 1/2, thinly sliced
- • all-purpose flour: 1/2 cup
- • buttermilk: 1/2 cup
- • canola oil: for frying
- • ranch dressing: 1/2 cup
- • fresh cilantro: 1/4 cup, chopped
- • lime: 1, juiced
- • shredded cheddar cheese: 1 cup
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Rub the brisket with salt and black pepper. Place it in a baking dish and cover with BBQ sauce. Cover the dish tightly with foil and bake for 2 hours until the brisket is tender and easily shredded.
- 3 While the brisket cooks, prepare the crispy onion straws. Soak the sliced onions in buttermilk for 10 minutes. Drain and toss them in flour until fully coated.
- 4 Heat canola oil in a skillet over medium-high heat. Fry the flour-coated onions until golden brown and crispy. Remove and drain on paper towels.
- 5 To make the jalapeño ranch, combine ranch dressing, lime juice, and chopped cilantro in a bowl. Stir in half of the sliced pickled jalapeños for an extra kick.
- 6 Once the brisket is done, shred it using two forks. Let it cool slightly before assembling the salad.
- 7 In a large salad bowl, layer the chopped romaine, cherry tomatoes, grilled corn, remaining pickled jalapeños, and shredded cheddar cheese.
- 8 Top the salad with the warm shredded brisket and scatter the crispy onion straws over the top.
- 9 Drizzle the creamy jalapeño ranch over the salad just before serving for maximum flavor.
Serving Suggestions
- • This Loaded BBQ Brisket Salad is best served with a side of warm cornbread or garlic breadsticks to soak up the delicious flavors. A tangy coleslaw or a simple cucumber salad can add a refreshing contrast. Pair it with a cold, hoppy IPA or a full-bodied red wine like a Zinfandel to complement the rich, smoky notes of the brisket.
Storage Tips
Store any leftover salad components separately. Keep the brisket in an airtight container in the refrigerator for up to 3 days. The crispy onion straws are best eaten fresh, but if needed, store them in an airtight container at room temperature for one day. Reheat the brisket gently in a skillet over low heat before serving.
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