January 31, 2013

Cuban-Inspired Picadillo (Ground Beef)

Makes 2 to 4 servings

1 lb. of ground beef (90/10)

½ medium white onion (diced)

½ roasted red pepper (diced)

½ green pepper (diced)

2 oz. of Spanish olives (diced)

3 T. raisins (chopped)

1 T. smoked Spanish paprika

½ t. cumin

Kosher salt (to taste)

Ground black pepper (to taste)

4 oz. of red burgundy wine

1 T. oregano

6 oz.  crushed tomatoes

1 c. chicken stock

1 T. tomato paste

Olive oil

Preheat large skillet. Add about 2 tablespoons of olive oil and add meat. Season with salt, pepper, cumin, 1 tablespoon Spanish paprika, 1 tablespoon oregano and stir until ground beef is cooked through. Set aside, skim off the fat that rises to the top. 

In a large sauté pan add olive oil, onions, roasted red pepper, green pepper, Spanish olives, and raisins. Once sofrito is translucent add the tomato paste and sauté for 5 minutes, add red wine, reduce for 5 minutes then turn the heat down to medium-low and cook for about 10 minutes. Transfer your sofrito to the skillet, return to heat, and set to low-medium. Add your crushed tomatoes and chicken stock to the picadillo, simmer for an additional 20 minutes until all the flavors have married and serve.

Ronaldo’s tip: Remember to season every time you add a new ingredient to your dish, this way the spices have time to develop.

January 31, 2013