In the past few days we’ve had some cold weather here in Miami and that has me craving some warm comfort foods. I opted for this version of the Cuban Picadillo.
2 pounds ground grass-fed beef, 2 T olive oil
1 large onion (diced), 1 green pepper (seeded and diced)
4-6 cloves of garlic (minced)
1 T dried oregano, 1 tsp cumin
1 tsp ground black pepper, ½ tsp sea salt
¼ tsp cinnamon, 4 dried bay leaves
1 ½ cups diced tomatoes, ½ cup chopped black or green olives
¼ cup golden raisins (optional), ¼ c apple cider vinegar
1 small can of tomato paste, 1 cup beef broth
Brown ground beef with olive oil, onions, and green peppers. Add remaining ingredients and stir. Simmer, covered, for 10 minutes. Uncover and simmer until most of the liquid has evaporated. Remove bay leaves and serve warm.
I served mine over some spaghetti squash. I also made a few changes: used whole olives (ain’t nobody got time for all that chopping) and used red bell pepper because that’s what I had at home.
You can see the original recipe here.