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Grid Iron Meat

Warm Pulled Brisket Salad with Spinach, Cherry Tomatoes, Avocado & Mustard Vinaigrette

A hearty yet refreshing way to enjoy leftover brisket — this warm salad layers smoky, tender beef with the brightness of spinach, avocado, and roasted red onion. Balanced with a sharp mustard vinaigrette, it’s a satisfying low-carb dish that’s light enough for lunch but rich enough for dinner.

INGREDIENTS
  • 250g cooked pulled beef brisket (warm)
  • 2 red onions, cut into wedges
  • 150g baby spinach leaves
  • 200g cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • Olive oil for roasting
  • Sea salt and cracked black pepper

For the Mustard Vinaigrette:

  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp honey or maple syrup (optional)
  • ½ clove garlic, finely grated
  • Salt and pepper to taste
METHOD

  1. Preheat oven to 200°C fan (220°C conventional). Toss the red onion wedges with olive oil, salt, and pepper. Roast for 20–25 minutes until soft and caramelised.
  2. While the onions roast, warm the pulled brisket gently in a pan with a drizzle of olive oil or its cooking juices.
  3. Make the vinaigrette by whisking together Dijon mustard, vinegar, olive oil, honey, garlic, and seasoning until smooth and emulsified.
  4. In a large bowl, combine the spinach, cherry tomatoes, avocado slices, and roasted red onion.
  5. Add the warm brisket and drizzle with the mustard vinaigrette. Toss gently to combine.
  6. Serve immediately while the brisket is still warm and the spinach just begins to wilt.

Multi-Cooker Option

Ninja Foodi / Sauté Mode:
Warm the brisket in Sauté mode for 3–4 minutes with a splash of stock or dressing until hot. Add onions roasted separately or air-fried at 200°C for 12–14 minutes until golden.

Shop for Ingredients

Native Breed Beef – Rolled Brisket 1kg

Rolled brisket joint, perfect for 4 people or 2 people with a good appetite!

Our rolled brisket joint, sourced from heritage breed cattle raised on North Yorkshire farms, is a tender, richly marbled cut perfect for slow cooking. Full of deep, beefy flavour, it becomes beautifully succulent when braised or roasted, making it an ideal choice for hearty family meals or special occasions. A true taste of premium British beef.

£22.00

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Sides:

  • Grilled courgettes with lemon oil.
  • Roasted cauliflower with smoked paprika.
  • Garlic butter green beans.
  • Simple dressed leaves with herbs.
  • Roasted peppers for extra colour.

Matches:
Mustard, tarragon, avocado, tomato, red onion, parsley, thyme, and lemon.

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Preparation Time: 15 minutes
Cooking Time: 25 minutes

Hot Tips

  • Serve the brisket warm but not piping hot — just enough to soften the spinach slightly.
  • Add toasted nuts or seeds for crunch.
  • Use leftover vinaigrette to dress grilled vegetables or meats.

Pairings

Red Wine:
A light Grenache or Beaujolais — bright acidity to balance the dressing.

White Wine:
Sauvignon Blanc or Vermentino with citrus freshness.

Beer & Cider:
Amber ale or dry cider for richness and balance.

Non-Alcoholic:
Sparkling water with lemon or a cold green tea with mint and lime.

 

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