Cuban-Style Picadillo
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2
Potatoes1 tsp
Salt1 tsp
Olive Oil2 tsps
Crushed Garlic680 g
Lean Ground Beef2 cups
Red Wine (dry)430 g
Tomato Sauce (can)1 cup
Capers (drained)1 cup
Golden Raisins1 tsp
Ground Cumin1 pinch
Oregano (dried)1 tsp
Black PepperDirections:
1
Place the potatoes into a large pot with enough water to cover; season with salt
2
Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes
3
Drain and set aside to cool
4
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes
5
Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes
6
Drain as much fat from the mixture as possible
7
Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture
8
Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes
9
Peel the cooled potatoes and cut into chunks
10
Heat 1 teaspoon olive oil in a skillet over medium heat
11
Cook the potatoes in the hot oil until browned, about 5 minutes
12
Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes