Picadillo Beef

Picadillo Beef is a super flavorful Cuban style hash made with ground beef. My husband said it reminds him of a Cuban version of Sloppy Joes. It is a simple dish but has distinct flavors thanks to the green olives and raisins. You can leave the raisins out if they don't appeal to you, but they add such a nice sweetness to the dish. In order to avoid any complaints about them at my dinner table, I chop them up small so you don't notice that they are in the dish, but you still taste the sweetness that they add.

I I like serving picadillo beef with my favorite yellow rice (see recipe below), a simple salad or slaw, and a delicious cilantro lime crema that makes anything taste better! I mixed the leftovers with a can of black beans and made burritos the next day with avocado, cabbage and the crema...so good!

Picadillo Beef

Serves 6-8

Ingredients:

• 2 tablespoons olive oil

• 1 medium yellow or white onion, finely chopped

• 1 small red bell pepper, cored and seeded, finely chopped

• 2 pounds lean grass-fed ground beef

• 4 medium cloves garlic, minced

• 1 tablespoon tomato paste

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 2 teaspoons dried Mexican oregano

• kosher salt and freshly ground black pepper

• 2 bay leaves

• 1/2 cup dry white wine

• 1/2 cup beef bone broth or chicken bone broth

• 1 14-ounce can of crushed tomatoes

• 2 tablespoons Worcestershire sauce

• 1/3 cup raisins - left whole or chopped small to appease the raisin haters

• 1/2 cup pimento-stuffed olives plus 2 tablespoons brine

• 2 tablespoons capers

• 1 large or 2-3 small waxy potatoes (such as Yukon gold or red, about 12 ounces), peeled and cut into 1/4-inch cubes

Optional Garnishes:

• avocado

• shredded cabbage

• radishes

• queso fresco

• fresh cilantro

Directions:

1. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.

2. Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Add garlic, tomato paste, cumin, coriander, oregano, 2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes.

3. Add wine and cook until reduced to 1/4 cup, about 5 minutes. Stir in tomatoes, bone broth, Worcestershire sauce, raisins, olives and their brine, capers, and diced potato. Cover, reduce heat to medium-low, and cook at a low simmer until potatoes are tender, about 20 - 30 minutes.

4. Once potatoes are tender, remove lid and check for seasoning - you will probably need more salt. If there is too much liquid remaining, let the picadillo simmer for a little longer with the lid off to thicken. Remove and discard bay leaves. Serve with white rice.

Yellow Rice:

In a small saucepan, combine 1 3/4 cups chicken stock or bone broth, 1 tablespoon butter, 1/2 teaspoon of salt, 1/4 teaspoon of turmeric, and 1 cup of long-grain white rice that has been rinsed in a fine mesh colander. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let sit for 5 minutes. Fluff with a fork when done.

Cilantro Lime Crema:

In a small blender or food processor (I love to use my Beast Blender for this), add 3/4 cup sour cream or Greek yogurt, 3 tablespoons mayonnaise (I love Chosen Foods or Primal Kitchen), 1 tablespoon lime juice, 1 small garlic clove, 1/2 teaspoon salt, 1/4 teaspoon onion powder, and 1/2 cup (1 good bunch) of cilantro leaves. Blend well until smooth and creamy.