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CUBAN-STYLE PICADILLO

1 pound ground beef

1 pound ground pork

2 tbsp water

1/2 tsp baking soda

salt and pepper

1 green and red bell pepper,stemmed,steeded,and chopped

1 onion,chopped

2 tbsp vegetable oil

1 tbsp dried oregano

1 tbsp cumin

1/2 tsp ground cinnamon

6 garlic cloves,chopped

1 (14.5-ounce)can whole tomatoes,drained and chopped coarse

3/4 cup dry white wine

1/2 cup beef broth

1/2 cup raisins

3 bay leaves

1/2 cup pimento-stuffedgreen olives,chopped coarse

2 tbsp capers,rinsed

1 tbsp red wine vinegar,plus extra for seasoning

1.Toss beef and pork with water,baking soda,1/2 tsp salt and 1/4 tsp pepper in a bowl until thoroughly combined. Set aside for 20 minutes.

2. Heat oil in a large pot over medium high heat until shimmering. Add chopped vegetables,oregano,cumin,cinnamon,and 1/4 tsp,salt;cook,stiriing frequently,until vegetables and softened and beginning to brown,6 to 8 minutes. Add garlic and cook,stirring constantly,until fragrant,about 30 seconds. Add tomatoes and wine and cook,sraping up any browned bits,until pot is almost dry,3 to 5 minutes. Stir in broth and raisins, and bay leaves and bring to simmer.

3. Reduce heat to medium low, add meat mixture in 2-inch chunks to pot,and bring to gentle simmer.Cover and cook,stirring occasionally until meat is cooked through,about 10 minutes.


4. Discard bay leaves. Stir in olives and capers. Increase heat to medium-high heat and cook,stirring occasionally until sauce is thickened and coats meat,about 5 minutes. Stir in vinegar and season with salt, pepper,and extra vinegar to taste. Serve.

 

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