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Simmer the beef with the bay leaf, onion, and salt until very tender, about an hour. Let it cool in the broth.
Drain the cooled beef and chop or mince it small, roughly the size of the vegetables.
Finely chop the radish, onion, and mint, and cilantro if using.
Combine the beef and vegetables, then dress with the lime juice and salt.
Refrigerate briefly, then serve cold with white rice and warm tortillas.