Salpicón Salvadoreño For the Beef 2-3 lbs Whole eye round roast Or other options, flank steak, chuck roast Bay leaves Garlic Onion Spices oregano cumin Beef bouillon salt and pepper, to taste I like to cut my roast into smaller pieces. Bring water to boil, (enough water to cover your meat) and add onion, garlic, bay leaves, salt, and pepper to your pot, cover at high heat for about 10 minutes, then uncover, remove the scum, and add your spices. Turn heat to a medium-low, cover, and cook meat until it’s soft and tender. After your meat is tender, remove from the broth. I save and freeze broth for later usage. Take your meat to your refrigerator/freezer and let cool completely. Salpicón is meant to be served cold In the meantime wash and pre your veggies. chop them finely, only use the mint leaves, and squeeze lime juice. For the salad and beef Radishes red onion mint leaves cucumbers (optional) Fresh lime juice Salt and pepper, to taste After your meat has cooled down completely chop, shred either by hand or in a food processor. Combine veggies and beef, lime juice, more salt, and pepper if needed. Let your salpicón rest for about 30 minutes before serving! In El Salvador salpicón is served with cabbage salad and casamiento/arroz curtido (rice and beans). @RhippyChaCha @Recetas_mixtas🇸🇻 @Recetas_mixtas🇸🇻 #recetasmixtas🇸🇻 #recetasmixtas🇺🇸🇸🇻 #cantonsansebastian🇸🇻 #salvadoran #comidasalvadoreña #salpicon #salpiconsalvadoreño #salvadorian #easyrecipe