Beef & jalapeño salpicon

Preheat the oven to 180°C, gas mark 4. Remove any string from the brisket and open it flat. Put it in a large, lidded casserole dish, then add the tomato, ½ onion, garlic, salt, peppercorns and 800ml water. Cover and put in the oven for 2 hours 30 minutes or until very tender.

After 2 hours, cut the carrot, potato and courgette into matchsticks (about 5cm long and 1cm wide). Slice the jalapeños. Slice the remaining onion and the lettuce thinly, crumble the feta and set everything aside.

Once the brisket is tender, take it out of the oven and carefully remove from the broth (reserve the broth but discard the cooked vegetables). Leave to cool a little, then shred thinly using 2 forks and transfer to a large bowl; set aside.

Put the broth in a pan and bring to a steady boil over a medium heat. Add the carrot and potato sticks; cook for 5-7 minutes until tender but with a little crunch. Scoop out with a slotted spoon and add to the bowl with the brisket. Repeat with the courgette, cooking it for 3 minutes. Leave everything to cool completely.

Add most of the sliced jalapeños, onion and feta plus all of the lettuce to the brisket bowl. In a small bowl, mix the soy sauce with 50ml broth and pour most of it over the salad, mixing well. Transfer to a serving dish and scatter over the reserved jalapeños, onion and feta, then drizzle over the remaining dressing. Serve with the tortilla chips on the side.