Picadillo Cubana (serve with rice and beans) Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Main Dishes · Meat Dishes

Picadillo Cubana (serve with rice and beans)

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with fried plantains if possible, along with rice and beans!

2 pounds beef chuck steak or chuck roast
2 tablespoons butter or oil
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 cup water
4 tablespoons annatto oil (or olive oil with a pinch of paprika)
1 large onion, chopped
3-4 garlic cloves, chopped
1 - 2 green bell peppers, chopped
1 small jalapeno, chopped
2 cups chopped fresh or canned tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
1/3 cup pimiento stuffed olives
1/4 cup raisins
2 tablespoons white wine vinegar

Dice the chuck steak or roast into pieces about 1/2 inch in size. In heavy bottomed saute pan, melt the butter and then add the beef pieces, salt and pepper. Cook over medium heat a few minutes to start browning the meat, and then add the water. Cover loosely and continue to cook over medium to medium low heat, stirring often, for about 10 - 15 minutes or until beef is tender but not dry. Dump meat into a bowl and set aside.
In same saute pan, heat the annatto oil and then add the chopped onion, garlic, peppers and jalapeno. Cook and stir about 5 minutes, and then add the chopped tomatoes, salt, pepper and cloves. Cook and stir several minutes to reduce the liquids and to thicken the mixture so that it holds its shape on a spoon. Add the olives, raisins, vinegar and cooked meat. Heat thoroughly. Serve with cooked rice and beans on the side. And fried plantains if available.

Recipe created 2008-07-13.

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