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Michael in Phoenix

Rec: Dzik, which is a shredded beef salad from the Yucatan region of Mexico. Very, very good!

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5749 posts
Joined: Dec 9, 2005


Posted to Thread #15620 at 2:27 am on Jul 25, 2009

My lovely wife went berzerko over this tonight. I saw Rick Bayless make it on his PBS show Wednesday night, and it looked so good I had to try it. I hope some of you try it.

Wow! Very good, light, citrusy shredded beef salad that can be eaten like a lettuce wrap on romaine spears, or wrapped in a small flour or corn tortilla. Great for a light summer meal.

Dzik (Yucatecan Style Salpicσn De Res)

Recipe from Season 5 of Mexico--One Plate at a Time

2½ hours | 20 min prep
SERVES 2 -4 , 3 cups

•1 lb flank steak or beef brisket, well trimmed and cut into 2-inch squares
•1 garlic clove, peeled and quartered
•2 bay leaves
•1/4 teaspoon dried marjoram
•1/4 teaspoon dried thyme
•1 small red onion, diced (divided use)
•4 large radishes, julienned
•1-2 fresh habanero peppers, stemmed, seeded and finely chopped
•1 small tomato, cut into 1/4 -inch pieces
•2 tablespoons chopped fresh cilantro
•6 tablespoons sour orange or lime juice
•6 leaves romaine lettuce
•1 ripe avocado, sliced

1. The Meat: bring 3 cups water to a boil in a medium saucepan, add the squares of meat and skim off any grayish foam that rises to the top during the first few minutes of boiling. Add the garlic, bay leaves, herbs, a generous ½ teaspoon salt and half of the onion. Simmer over medium to medium-low heat for an hour or so, until the meat is tender. If there is time, let cool in the broth. Drain and discard all but the meat; then shred the meat into thin strands.

2.The dzik. Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt.

Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.

My Notes:

1. It's a CRIME to discard the broth the meat cooks in. Strain it; reduce it by half and reserve for Pho, gravy, sauces, etc.

2. I doubled the recipe, and am glad to have a little bit left over!

3. I used london broil.

4. I used jalapenos, 'cause that's what I had on hand.

5. I used the juice of one and a half oranges, plus the juice of 4 or 5 limes to make the 12 tablespoons (3/4 cup) of sour orange juice (doubled from 6 tbsp.'s).

6. We put a little salad on our wrap of choice, a slice of avocado, slice of tomato, a few shreds of red onion and a scattering of creamy feta. So good!



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