• Recipes
  • Contact
  • FAQ
  • banner

    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.