Monday, April 4, 2011

Picadillo Recipe

Last night's picadillo got rave reviews from the family.  Here's the recipe:

FriendlyFork Cuban Picadillo Recipe
1 1/2 lb. Ground Round Beef
1/4 medium Sweet Onion, diced
1/4 Green Bell Pepper, diced
2 cloves Garlic, minced
2 teaspoons Ground Cumin
1/2 teaspoon Oregano
1 Bay Leaf
1/2 cup Tomato Sauce
1 Tablespoon Cider Vinegar
1 pinch Sugar
Water, beer, or beef stock

1-2 Tablespoons Capers
1/4 cup Raisins
1/4 cup Green Olives, sliced in rings, or chopped (optional)
1 extra large Beef Bouillon cube (or replace water with 1 cup of beef broth)
2 Tablespoons Cilantro, minced

Brown ground beef in dry skillet over medium high heat. Do not drain. Push meat to the side, turn heat to medium, and add the onions to the empty side of the pan. After about 1 minute, add diced pepper. Cook until pepper is soft and onions are translucent. Add minced garlic and cook for a minute. Then mix the meat and veggies together in the pan.

Add cumin, oregano, bay leaf, tomato sauce, vinegar, and sugar. Add water, beer, or beef stock to the level of the beef (so everything is moist, in the liquid, but it is not soupy). It should be about a cup, but will depend on your pan. Add capers, raisins, olives, and bouillon. Cover and simmer on medium for 10-15 minutes. Add salt and pepper to taste. Stir in cilantro.

Serve over white rice with a side of sweet plantains and a salad.

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