Cuban Beef Picadillo

Cuban Beef Picadillo

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by The Thoughtful Baker

WCNC.com

Posted on March 28, 2013 at 12:13 PM

Updated Thursday, Mar 28 at 12:27 PM

The Thoughtful Baker’s Gluten Free Cuban Style Beef Picadillo

Ingredients:
2 pounds ground beef (I use 93/7 % fat)
1 sweet onion, finely chopped
1 finely chopped red or yellow bell pepper
5 garlic cloves, finely minced
4 bay leaves
2 Tbl tomato paste
2-3 tsp ground cumin
1/2 cup red wine
1   15 oz can fire roasted tomatoes, drained and reserve juice
1 Tbl red wine vinegar
1/2 to 2/3 cup raisins (start with 1/2 and if you want it a bit a sweeter add remaining raisins)
3 Tbl drained capers plus 1 Tbl caper juice
6 tablespoons drained sliced green olives plus 2 tsp olive juice
1/4 to 1/2 tsp cayenne pepper (start with 1/2 tsp)
Salt and pepper to taste

Sauté beef on lower heat and crumble as it cooks until pink is almost gone. Drain and remove from pan.  Sauté onion in a little olive oil until translucent- about 4-5 minutes.  Add bell pepper, garlic, cumin, tomato paste, cumin, bay leaves and cook 2 minutes.  Add beef back to pan and add remaining ingredients.  Cover and simmer 15 minutes.  Taste and adjust seasoning if you want more heat from cayenne.  Simmer additional 15 minutes.  If it seems dry, add a few tablespoons reserves tomato juice and a little more red wine.  Remove bay leaves before serving.
Taste for salt and pepper

Serve this warm with tortilla chips as an appetizer or serve over rice as an entrée.  I like to make this a day ahead because I feel the flavors blend better.  When reheating (keep covered), you can add more of the reserved tomato juice and another splash of red wine.


 

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