
Instructions:
For the Jerk Brisket:
- Preheat your oven to 325°F (160°C).
- Rub the brisket all over with the Philmore Harrison jerk seasoning, ensuring it’s well coated. Let it marinate for at least 30 minutes (or overnight for a more intense flavor).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the brisket on all sides until nicely browned.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Allow the brisket to cook for about 3-4 hours, or until it’s tender and easily shredded with a fork.
- Once cooked, let the brisket rest for a few minutes before shredding it with two forks. Set aside.
For the Dressing:
- In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, Philmore Harrison jerk seasoning, salt, and pepper. Set aside.
Assembling the Salad:
- In a large salad bowl, combine the mixed greens, sliced cucumber, red bell pepper, red onion, cherry tomatoes, and avocado.
- Add the shredded jerk brisket on top.
- Drizzle the dressing over the salad and toss gently to combine, ensuring everything is nicely coated.
- Garnish with fresh cilantro leaves, if desired.
- Serve immediately and enjoy your flavorful Jerk Brisket Salad!
This salad is a wonderful fusion of smoky, spicy flavors from the jerk seasoning and the tenderness of the brisket, balanced with the freshness of the vegetables. It’s perfect for a satisfying and flavorful meal!