Salpicon de Res con Arroz (Nicaraguan Minced Beef with Rice)
CATEGORIES
INGREDIENTS
- Cooking Time: 45 min.
- Servings: 6
- Preparation Time: 5 min.
- 2 Lbs. Beef Round (Cut into 1 1/2-inch cubes)
- 1 Large Green Bell Pepper (cored, seeded and cut into 1-inch pieces)
- 1 Large White/Yellow Onion (peeled and cut into 1-inch pieces)
- Kosher Salt ( to taste)
- 2 Tsp. Black Peppercorns (whole)
- 4 Medium Cloves of Garlic (peeled and smashed)
- Cold Water
- 1 Fresh Lime
- 4 Tbsp. Unsalted Butter (optional)
DIRECTIONS
- Place beef, 1/2 bell pepper, 1/2 onion, 2 Tsp. salt, peppercorns and garlic in a large pot.
- Add enough cold water to cover ingredients by 2 inches. Bring mixture to a boil over medium-high heat, then immediately reduce heat to medium-low and simmer until beef is cooked through (about 15 min.)
- Strain beef in sink and remove and discard bell peppers, onions, peppercorns, and garlic. Cool for 10 min.
- Place half of the beef, the remaining bell pepper and onion in the food processor and pulse until the mix is finely chopped.
- Transfer this to a large mixing bowl and repeat with remaining beef, onion, and bell pepper. Squeeze lime over beef and toss to combine. Season to taste with salt.
- *** Salpicon can be served immediately (see note for serving suggestions) or toasted slightly in the skillet: Melt butter in large skillet over medium-high heat. Add beef and cook, stirring, until beginning to crisp and dry out ( about 15 min. ) and serve with white rice.