Beef Salpicao

  • gourmetana 7 years ago
    Beef Salpicao

    This is an interesting recipe. The flavour is very good. I substituted the garlic powder for 1 tsp garlic paste and halved the sugar - 1 tbps seemed too much for my taste.
    I also ommited the jalapeños. I didn't find them at the supermarket.
    This was served with pita bread and salad.
    Makes a lot! Will freeze in portions.

    Funny note: in Portugal we have a traditional type of chouriço called salpicão. It's made with a lean pork meat - see photo.
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  • frankieanne 7 years ago said:
    That looks easy and tasty. I'd leave out the jalapeno, too, and not because I couldn't find any. :-P
    Your salpicao picture looks delicious!
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  • mommyluvs2cook 7 years ago said:
    That definitely looks different (better) than the chorizo around here! Even the fresh stuff I find at Whole Foods is kind of weird. Anyway the recipe sounds delicious and hey, looks like I have it saved too! :P Lol on the jalapenos Frankie!!
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  • lovebreezy 7 years ago said:
    So you left your tenderloin whole rather than cutting into strips. Did it absorb the flavor all the way through?
    Are you going to add your photo to the recipe Ana?
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  • gourmetana 7 years ago said:
    The photo is NOT of the recipe! It's a Portuguese salpicao photo so you guys can see what it looks like.
    Are jalapeños very hot? Maybe it is good I didn't find them... I am not a fan of hot food and neither my stomach :))
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  • gourmetana 7 years ago said:
    ML2C I have seen "Portuguese chorizos" in other countries' supermarkets and I have to tell you I wouldn't eat them either. I know Luisa can find the real deal in the US, I'll ask her where she gets them from.
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  • pointsevenout 7 years ago said:
    From my 'net snooping salpicao is sausage from different kinds of pork and a very much coarser grind than U.S. sausage. It is different from a beef salpicao.
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  • luisascatering 7 years ago said:
    http://m.barceloslinguica.com
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  • mommyluvs2cook 7 years ago said:
    I just checked the website out! Looks great and very tempting to order some, especially at that price!
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  • gourmetana 7 years ago said:
    Well in Portugal, salpicão is made of big chunks of pork.

    Luisa, the website is great! Thanks ;)
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