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Guatemalan Salpicón (Beef ceviche)

The Salpicón from Guatemala is probably the food I miss the most. If you have never had salpicón before, think as it is a beef salad or beef ceviche. Ideal for summer days. 
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Servings 8

Ingredients
  

  • 2 lb Round Eye Beef
  • 6 cups beef stock
  • 8 stalks Fresh mint or hierba buena
  • 4 stalks cilantro
  • 1/2 large onion
  • 3 tomatoes
  • 1 bunch radishes
  • 1 jalapeño pepper optional
  • 3 limes
  • salt and pepper

Instructions
 

  • Cook the meat for about an hour in a pressure cooker with salt, pepper and garlic (follow instructions of the pressure cooker) and beef stock, if you do not have pressure cooker, you can cook in a large deep pot, add beed stock until it covers twice the volume of the meat, bring it to a boil, then cover and leave cooking on medium-low heat until it is easy to introduce a toothpick (soft and tender) 
    While the meat cooks chop the mint, cilantro, jalapeño, onion, tomatoes and radishes, and combine in a bowl.
    Once the meat has cooled, remove any fat and shred it with a knife or cut into 1 inch cubes and then shred it using a food processor or blender (use the pulse mode, just a few times)
    Mix in the shredded meat to the chopped veggies, add salt and pepper to taste and lime as much as you like. 
    Toss lightly with a fork.
    Chill in the refrigerator for at least 1 hour before serving.