Cuban-Style Picadillo
By MooK
Picadillo is traditionally served with rice and black beans. It can also be topped with chopped parsley, toasted almonds, and/or chopped hard-cooked egg.
Ingredients
- 1 pound 85 percent lean ground beef
- 1 pound ground pork
- 2 tablespoons water
- 1/2 teaspoon baking soda
- Salt and pepper
- 1 green bell pepper, stemmed, seeded, and cut into 2-inch pieces
- 1 onion, halved and cut into 2-inch pieces
- 2 tablespoons vegetable oil
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/2 teaspoon ground cinnamon
- 6 garlic cloves, minced
- 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-stuffed green olives, chopped coarse
- 2 tablespoons capers, rinsed
- 1 tablespoon red wine vinegar, plus extra for seasoning
Details
Preparation
Step 1
1. Toss beef and pork with water, baking soda, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until thoroughly combined. Set aside for 20 minutes. Meanwhile, pulse bell pepper and onion in food processor until chopped into ¼-inch pieces, about 12 pulses.
2. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chopped vegetables, oregano, cumin, cinnamon, and ¼ teaspoon salt; cook, stirring frequently, until vegetables are 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, scraping up any browned bits, until pot is almost dry, 3 to 5 minutes. Stir in broth, 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 with 2 forks to break meat chunks into ¼- to ½-inch pieces, until meat is cooked through, about 10 minutes.
4. Discard bay leaves. Stir in olives and capers. Increase heat to medium-high 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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