Cuban-Style Picadillo
Description
This traditional Cuban dish features ground beef, golden raisins, bell pepper, capers, and olives simmered in tomato sauce and wine.
Ingredients
•
2 potatoes
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salt to taste
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2 tablespoons olive oil
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1 onion, minced
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1 green bell pepper, minced
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2 teaspoons crushed garlic
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1 1/2 pounds lean ground beef
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2 cups dry red wine
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1 (15 ounce) can tomato sauce
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2/3 cup pimiento-stuffed green olives, drained and chopped
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1/2 cup capers, drained
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1/4 cup golden raisins
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1 teaspoon ground cumin
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1 pinch dried oregano
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1/4 teaspoon black pepper
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1/4 teaspoon salt
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1 teaspoon olive oil
Directions
1
Place potatoes into a large pot with enough water to cover; season with salt. Bring to a boil; reduce heat to medium-low, cover the pot, and cook potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
2
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir onion, green bell pepper, and garlic in hot oil until vegetables soften, about 5 minutes.
3
Crumble ground beef into onion mixture, breaking meat into smaller pieces as you mix; cook and stir until beef is completely browned, 7 to 10 minutes. Drain excess fat.
4
Stir red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until wine has reduced significantly, 25 to 30 minutes.
5
Peel cooled potatoes and cut into chunks.
6
Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook potatoes in hot oil until browned, about 5 minutes.
7
Gently fold potatoes into simmering ground beef mixture; cook for 5 minutes.