Ingredients

  • 18 oz Smithfield Smoked Brisket
  • ½ cup Lime Vinaigrette (recipe follows)
  • ½ cup shredded carrot
  • 1 shallot, peeled and shaved into rings
  • 10 sprigs mint, roughly sliced
  • ½ cup sliced cucumber, seasoned lightly with salt
  • ½ bunch cilantro
  • 18 butter lettuce cups
  • 4 cups toasted and ground rice

Lime Vinaigrette

  • 1 Tbsp fish sauce
  • Juice and zest of 3 limes
  • 2 tsp palm sugar, crumbled
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 fresh Thai chile

Details

Product:

Smoke'NFast Brisket

Meal Course:

Dinner, Lunch

Dish Type:

Soup/Salad

Preparation

  1. Slice brisket into ½-inch-wide strips.
  2. Toss strips with Lime Vinaigrette, carrots, shallots and mint.
  3. Mound brisket salad in center of large platter.
  4. Arrange cucumbers and cilantro around outside of salad.
  5. Top salad with rice and serve with lettuce cups on the side as a family-style platter for sharing.

Lime Vinaigrette:

  1. Place all ingredients in blender, and blend on high until well mixed.
  2. Reserve in cooler until ready to use.