Salpicon (Mexican Shredded Beef Salad) - cooking recipe

Ingredients

For the beef
1 (1 lb) flank steak (or 1 lb. of beef brisket)
1 white onion, thickly sliced
1 tablespoon sea salt
2 cloves garlic, chopped
1 teaspoon black pepper
1 bay leaf
Vinaigrette
3 tablespoons white vinegar (distilled)
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/3 cup olive oil
For the salad
2 tomatoes, cut in eighths
1/2 cup thinly sliced bermuda onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados

Preparation

For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
Add onion, salt, garlic, pepper and bay leaf.
Bring to boil, skimming off any foam.
Reduce heat and add oregano.
Simmer uncovered about 1-1/2 hours, or until beef is very tender.
Refrigerate overnight.
Reserve cooking liquid.
Slice, then shred beef coarsely.
Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
Whisk together the vinaigrette ingredients.
Combine tomatoes, Bermuda onion and 3 tbsp.
of vinaigrette.
Toss to coat and season to taste with salt and pepper.
Drain beef and add shredded lettuce and cilantro to beef.
Mix in more vinaigrette and season with salt and pepper.
Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.