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!

Instructions:

For the Jerk Brisket:

  1. Preheat your oven to 325°F (160°C).
  2. 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).
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the brisket on all sides until nicely browned.
  4. 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.
  5. Once cooked, let the brisket rest for a few minutes before shredding it with two forks. Set aside.

For the Dressing:

  1. 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:

  1. In a large salad bowl, combine the mixed greens, sliced cucumber, red bell pepper, red onion, cherry tomatoes, and avocado.
  2. Add the shredded jerk brisket on top.
  3. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is nicely coated.
  4. Garnish with fresh cilantro leaves, if desired.
  5. 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!

Ingredients:

For the Jerk Brisket:

  • 2 lbs beef brisket
  • 4 tablespoons Philmore Harrison jerk seasoning
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Salad:

  • Mixed salad greens (e.g., lettuce, spinach, arugula)
  • 1 cucumber, sliced
  • 1 red bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • Cherry tomatoes, halved
  • Avocado, sliced
  • Fresh cilantro leaves (optional, for garnish)

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Philmore Harrison jerk marinade
  • Salt and pepper to taste

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