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Salpicon de Res con Arroz (Nicaraguan Minced Beef with Rice)


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"Submitted by Ms. Stephanie (Joseph Orthodontics, Columbia)"

Serves 6 | Prep Time 5 min. | Cook Time 45 min.

Why I Love This Recipe

Nicaraguan Salpicón is one of the easiest dishes to prepare and, without a doubt, one of the most delicious. Finely minced beef, combined with onion, bell pepper, lemon, salt and pepper make this simple dish a true delight.


Ingredients You'll Need

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.


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