Cuban Picadillo

submitted by rcoen

Picadillo is a tasty mixture of ground or finely chopped meat, often beef,
simmered with aromatics like sweet onion and garlic and seasoned with the
bold flavors of cumin and sherry vinegar from Spain that are a big hit
throughout Latin America. Picadillo comes from the Spanish "picar," which
means "to cut into small pieces."

2 pounds ground beef
1/4 cup olive oil, divided
1 cup diced onions
1 green pepper, diced
1 tablespoon chopped garlic
1 15-ounce can tomato sauce
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 cup raisins
1/2 cup chopped pimento-stuffed green olives
2 tablespoons red wine vinegar
Kosher salt and fresh ground black pepper to taste

In large skillet, brown beef in 2 tablespoons olive oil over high heat;
drain and reserve. In same skillet, lightly brown onion, pepper and
garlic in remaining oil. Add sauce, cumin and oregano; bring to boil.
Reduce heat and simmer 20 minutes, stirring occasionally, until mixture
has thickened. Stir in beef, raisins, olives and season to taste with
salt and pepper. Bring back to boil, simmer 10 minutes and serve over
steamed rice with sauteed sliced ripe plantains and black beans.

Tip: Make a double batch and freeze half for up to three months. Defrost
in microwave.
Serves 6 to 8.


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