Bring water to a boil in a large pot.

Remove fat from meat.

Add diced meat, potatoes, carrots, and one onion to water.

Add Worcestershire sauce, pepper, adobo, bouillon cubes, marjoram, rosemary, parsley, oregano, basil, and garlic cloves.

Bring to boil on high heat. Reduce to low. Cook for 30 min to an hour.

Add celery and broccoli. Cook for 30 min more.

Take the meat out of the soup and let it cool off.

Grind meat, 2 onions, radishes, and cilantro. Mix them together and store in refrigerator.

Clean the rice with a strainer. Cook rice, olive oil, spices, and 4 cups of water in a medium pot on medium heat.

Bring to boil and reduce heat to low. Simmer covered for 15 min.

Serve cold salpicon over white rice. Add lemon juice, Tabasco, and salt.