Picadillo de carne molida
Ground Beef Picadillo
Ingredients
Olive Oil
Bay Leaves
Garlic
Onion
Bijol
Suitable Drinks
Red Wine
White Wine
Measurements
- ¼ cup extra virgin olive oil
- 1 Medium yellow onion diced
- 1 large green bell pepper, stemmed, cared, seeded and diced
- 3 large garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1/4 tsp of Bijol
- 1 pound lean ground beef
- 1 cup diced tomatoes, fresh or canned, in their juice
- ¼ cup dry white wine
- ¼ cup pimiento – stuffed green olives halved
- ¼ cup dark raisins
- 1 tablespoon capers
- 1 tablespoon sherry vinegars
- 2 tablespoon fresh flat leaf parsley, leaves and tender stems, finely chopped
- 2 tablespoons fresh oregano, finely chopped
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Place olive oil in pan, sauté onion, pepper, garlic for 5 minutes till light brown (soffito), Add tomato sauce, BIJOL® and sea salt. Add ground beef and cook med for 15 minutes. Cover and stir occasionally then slow low cooking for 5 minutes. Total cook time is 20 minutes. Enjoy!
Directions
- Heat the oil in a 10-inch skillet over medium heat. Add the onion, green pepper, garlic, salt, dried oregano, cumin and black pepper and sauté until the onion is translucent, 6 to 8 minutes.
- Add the tomato paste and stir until well combines, an additional 2 minutes.
- Raise the heat to high and brown the beef, breaking it up so there are no lumps. Stir in the tomatoes, wine, olives, raisins and capers. Reduce the heat to low and simmer, covered 15 to 20 minutes, stirring occasionally.
- Stir the sherry vinegar and adjust the seasonings to taste. Garnish with chopped parsley and fresh oregano.
- Stir in the sherry vinegar and adjust the seasonings to taste. Garnish with chopped parsley and fresh oregano
