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Ultimate BBQ Brisket and Crispy Potato Salad Tower
Dive into our BBQ brisket and crispy potato salad tower, a bold and hearty salad with layers of indulgent flavor and texture. Perfect for meat lovers!
Prepare yourself for a salad unlike any you've experienced before. Our Ultimate BBQ Brisket and Crispy Potato Salad Tower is the epitome of indulgence, stacking layers of juicy, slow-cooked BBQ brisket with crispy smashed potatoes and topped with a creamy, tangy dressing. This salad is a feast for both the eyes and the palate, offering a multi-textural experience that challenges conventional salad norms.
Imagine tender brisket, lovingly braised to perfection, marrying with the satisfying crunch of golden-brown potatoes. Add to that the vibrant freshness of mixed greens and a drizzle of smoky chipotle ranch dressing to tie it all together. This isn't just a salad; it's a full-on culinary event, perfect for those who appreciate bold flavors and hearty, comforting meals. Whether you're a salad skeptic or a die-hard fan, this dish is sure to convert and delight.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
6 mins
Total Time
36 mins
Servings
6
Calories
780 kcal
per serving
Cuisine
Mexican
Dive into our BBQ brisket and crispy potato salad tower, a bold and hearty salad with layers of indulgent flavor and texture. Perfect for meat lovers!
Ingredients
- • beef brisket: 3 pounds
- • BBQ sauce: 1 cup (plus more for serving)
- • russet potatoes: 4 large, scrubbed
- • olive oil: 3 tablespoons
- • smoked paprika: 1 teaspoon
- • mixed salad greens: 8 cups
- • cherry tomatoes: 2 cups, halved
- • red onion: 1, thinly sliced
- • corn kernels: 1 cup, grilled
- • cheddar cheese: 1 cup, shredded
- • chipotle in adobo sauce: 1 tablespoon, minced
- • ranch dressing: 1 cup
- • lime: 1, juiced
- • fresh cilantro: 1/2 cup, chopped
- • salt and pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Season the brisket generously with salt, pepper, and smoked paprika. Place it in a roasting pan and pour 1 cup of BBQ sauce over it. Cover tightly with aluminum foil.
- 3 Roast the brisket in the oven for about 6 hours, or until the meat is fork-tender. Baste occasionally with its juices.
- 4 While the brisket is cooking, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and let them cool slightly.
- 5 Gently smash the potatoes with the back of a fork, keeping them intact. Drizzle with olive oil, sprinkle with salt, and roast in the oven at 425°F (220°C) for 25 minutes until crispy.
- 6 In a small bowl, mix ranch dressing with minced chipotle and lime juice. Adjust seasoning with salt and pepper as needed.
- 7 On a large platter, layer the mixed greens, followed by the cherry tomatoes, red onion, grilled corn, and shredded cheddar cheese.
- 8 Once the brisket is done, slice it against the grain into thin, tender slices.
- 9 Arrange the sliced brisket and crispy potatoes on top of the salad. Drizzle generously with the chipotle ranch dressing.
- 10 Garnish with fresh cilantro and serve with extra BBQ sauce on the side for those who like it saucier.
Serving Suggestions
- • This big beautiful salad is a meal in itself, but if you're looking to create a full dinner spread, consider pairing it with a side of warm, buttery cornbread or a plate of roasted seasonal vegetables for added color and nutrition. A crisp, chilled glass of sparkling cider or a light beer would complement the smoky flavors beautifully. Add a dollop of sour cream or a sprinkle of crumbled blue cheese for an extra indulgent twist.
Storage Tips
Store any leftover salad components separately in airtight containers in the refrigerator. The brisket will keep for up to 4 days and can be reheated gently in the oven or microwave. The crispy potatoes are best eaten fresh but can be reheated in an oven to regain their crispiness. Assemble the salad fresh when ready to serve.
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