Cold Corned Beef Burta
A tangy, spicy cold salad made with corned beef, marinated onions, chilies, and lime juice. This burta (a type of Indian-inspired cold relish or salad) transforms leftover corned beef into a flavorful dish perfect for warm weather.
Ingredients
- 1 pound Cold corned beef, well-corned red part from round (Use the red, well-corned portion; leftover corned beef works perfectly)
- 1 medium Onions, thinly sliced (About 1 cup sliced)
- 2 whole Fresh green chilies, sliced (Adjust to taste; use jalapeños or serrano peppers)
- 0.25 cup Fresh lime juice (About 2-3 limes; adjust to taste)
Instructions
- 1Thinly slice the onions and chilies. Place them in a bowl and cover with fresh lime juice. Let steep for at least 15 minutes to mellow the raw onion flavor and infuse the lime juice with the chili heat.
- 2Take the cold corned beef and pound it thoroughly using a mortar and pestle or place it in a sturdy bowl and mash with a fork or potato masher until it's broken down into fine shreds and small pieces. The texture should be similar to pulled meat.
- 3Add the marinated onions and chilies to the pounded corned beef. Add as much of the lime juice as desired for tanginess (start with 2-3 tablespoons and add more to taste). Mix everything thoroughly until well combined. The beef should be evenly coated with the lime juice mixture.
- 4Taste and adjust lime juice, adding more if desired for extra tanginess. Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Serve cold as a side dish, appetizer, or with rice and flatbreads.
