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Nations Best® Recipes

Brisket Salad with Garlic Vinaigrette

Extremely versatile, this recipe can be served as a cold salad plate or made into sandwiches where you sprinkle some leftover vinaigrette on the bread, then layer Nations Best® Corned Brisket with slices of onion, tomato and eggs, with some chopped parsley.


  • Garlic Vinaigrette
  • 3 Tbsp red wine vinegar
  • 1 tsp dry mustard
  • 1/2sp finely-minced garlic
  • 1/4 chopped fresh flat-leaf parsley
  • Salt & freshly-ground black pepper, to taste
  • 1/2 olive oil

  • 8 oz sliced Nations Best® First Cut Corned Beef Brisket
  • 1 small red onion, thinly-sliced
  • 1 medium-size ripe tomatoes, sliced
  • 2 hard-cooked eggs, sliced
  • 1 Tbsp chopped flat-leaf parsley


  1. Prepare the vinaigrette; whisk together the vinegar, dry mustard, garlic, parsley and salt and pepper in a medium-sized bowl. Whisking constantly, drizzle in the oil until thickened.
  2. Coat the brisket and onion with the vinaigrette. Marinate, covered, at room temperature, for 2 hours.
  3. To serve, arrange the meat and onions, tomatoes and sliced eggs decoratively on plates. Sprinkle with the chopped parsley.