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Beef salpicon recipe

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  • Cuisine: Salvadorean
  • Serves 4

Ingredients

500g beef brisket
2 garlic cloves
1 small tomato, roughly chopped
2 bay leaves
6 black peppercorns
2 white onions, 1 halved, 1 finely chopped
5 red radishes, 3 finely chopped, 2 thinly sliced, to serve
½ cup firmly packed mint leaves, finely chopped
2 lemons, juiced
Large round corn chips or deep-fried corn tortillas, and lemon slices, to serve

White onion salsa
1 white onion, finely chopped
½ green capsicum, finely chopped
½ long red chilli, finely chopped
1 lemon, juiced
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Preparation

Place beef in a large saucepan with garlic, tomato, bay leaves, peppercorns, halved onion, 3 tsp salt and 1.5L water. Bring to the boil, reduce heat to low and cook for 1½ hours or until meltingly tender. Remove from heat and cool. Drain, discarding cooking liquid, and finely chop meat.

Place meat in a bowl with finely chopped onion and radishes, mint and lemon juice. Season with salt and pepper. Set aside.

To make salsa, combine all the ingredients in a bowl and season.

Serve beef mixture on corn chips with lemon and radish slices, and top with the salsa.

DRINK 2007 Valdivieso Syrah Reserva, Chile ($28)

As seen in Feast magazine, Issue 8, pg74.

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Photography by John Laurie.

If you enjoyed this Beef salpicon recipe then browse more Salvadorean recipes, meat recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.

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