Difference between revisions of "Cuban Picadillo"
RealRecipes (talk | contribs) m (moved Cookbook:Cuban Picadillo to Cuban Picadillo: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Meat recipes|6 to 8|1 hour|3}} | {{recipesummary|Meat recipes|6 to 8|1 hour|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Cuba|Cuban cuisine]] | [[Caribbean cuisines|Caribbean cuisine]] |
Cuban Picadillo | Cuban Picadillo | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 2 [[ | + | * 2 [[Pound|pounds]] [[Ground Beef|ground beef]] |
| − | * ¼ [[ | + | * ¼ [[Cup|cup]] [[Olive Oil|olive oil]], divided |
| − | * 1 cup [[ | + | * 1 cup [[Dice|diced]] [[Onion|Oso Sweet onions]] |
| − | * 1 [[ | + | * 1 [[Green Pepper|green pepper]], diced |
| − | * 1 [[ | + | * 1 [[Tablespoon|tablespoon]] [[Chop|chopped]] [[Garlic|garlic]] |
| − | * 1 15-[[ | + | * 1 15-[[Ounce|ounce]] can [[Tomato Sauce|tomato sauce]] |
| − | * 2 [[ | + | * 2 [[Teaspoon|teaspoons]] ground [[Cumin|cumin]] |
| − | * 2 teaspoons dried [[ | + | * 2 teaspoons dried [[Oregano|oregano]] |
| − | * ½ cup [[ | + | * ½ cup [[Raisin|raisins]] |
| − | * ½ cup chopped [[ | + | * ½ cup chopped [[Olive|pimento-stuffed green olives]] |
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[Vinegar|red wine vinegar]] |
| − | * [[ | + | * [[Salt|Salt]] and [[Pepper|fresh ground black pepper]] to taste |
==Procedure== | ==Procedure== | ||
| − | # In large [[ | + | # In large [[Skillet|skillet]], brown beef in 2 tablespoons olive oil over high heat; drain and reserve. |
# In same skillet, lightly brown onion, pepper, and garlic in remaining oil. | # In same skillet, lightly brown onion, pepper, and garlic in remaining oil. | ||
| − | # Add tomato sauce, cumin, and oregano; bring to [[ | + | # Add tomato sauce, cumin, and oregano; bring to [[Boil|boil]]. |
| − | # Reduce heat and [[ | + | # Reduce heat and [[simmer|simmer]] 20 minutes, stirring occasionally, until mixture has thickened. |
# Stir in beef, raisins, olives and season to taste with salt and pepper. | # Stir in beef, raisins, olives and season to taste with salt and pepper. | ||
| − | # Bring back to boil, simmer 10 minutes and serve over steamed rice with [[ | + | # Bring back to boil, simmer 10 minutes and serve over steamed rice with [[Sauté|sautéed]] sliced ripe [[Plantain|plantains]] and [[Black Beans|black beans]]. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| − | * Make a double batch and freeze half for up to three months. Defrost in [[ | + | * Make a double batch and freeze half for up to three months. Defrost in [[Microwave Oven|microwave oven]]. |
* Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results. | * Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results. | ||
Revision as of 17:51, 5 April 2012
| Cuban Picadillo | |
|---|---|
| Category: | Meat recipes |
| Servings: | 6 to 8 |
| Time: | 1 hour |
| Difficulty: |  |
| Cuban cuisine | Caribbean cuisine
Cuban Picadillo
Ingredients
- 2 pounds ground beef
- ¼ cup olive oil, divided
- 1 cup diced Oso Sweet onions
- 1 green pepper, diced
- 1 tablespoon chopped garlic
- 1 15-ounce can tomato sauce
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ½ cup raisins
- ½ cup chopped pimento-stuffed green olives
- 2 tablespoons red wine vinegar
- Salt and fresh ground black pepper to taste
Procedure
- In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.
- In same skillet, lightly brown onion, pepper, and garlic in remaining oil.
- Add tomato sauce, cumin, and oregano; bring to boil.
- Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.
- Stir in beef, raisins, olives and season to taste with salt and pepper.
- Bring back to boil, simmer 10 minutes and serve over steamed rice with sautéed sliced ripe plantains and black beans.
Tips, Notes, and Variations
- Make a double batch and freeze half for up to three months. Defrost in microwave oven.
- Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results.
