Mix the tomato sauce with the spices and dried herbs and spread it out over the brisket. Cover and leave to rest in the fridge for 12 – 24 hours.
Preheat the oven to 275 degrees F (135 degrees C) and bake the brisket for 6 hours, covered with aluminum foil until the brisket is all soft and tender and delicious. You can carefully flip over the brisket after 3 hours of cooking time, but this isn’t necessary. You can test if the brisket is ready by pulling it apart with two forks. If it feels moist and tender and separates easily, it is ready. If you feel some resistant, place it back in the oven and bake for at least 45 minutes (and max 2 hours).
Place the meat on a cutting board when it’s ready. Slice it with a sharp knife, you will also see it falls apart easily. That’s what you want!
Make the salad by tossing the romaine with the corn, tomatoes, black beans and onion.
Add the avocado salad dressing and stir to combine.
Add grated cheddar to taste en serve the salad on deep plates or in wide bowls. Divide the shredded beef on top and serve.