I haven’t been feeling so hot lately. At first I thought it was just my allergies again, but it turned into a nasty sinus infection and cough. I haven’t cooked in several days and I was really craving something hearty, flavorful, and warm. This was great on all three points! I’ll definitely be making it again come fall, when chili weather arrives.
Cuban Beef Picadillo
adapted from www.williams-sonoma.com
1 TBSP olive oil
1 yellow onion, chopped
1 lb. lean ground beef chuck
2 garlic cloves, finely chopped
2 TBSP chili powder
3/4 tsp. ground cinnamon
1/2 tsp. ground allspice
1 tsp. dried oregano
1 (28 oz.) can diced tomatoes with juices
1 (15 oz.) can black beans, drained and rinsed
1 3/4 c. beef stock
2/3 c. raisins or currants
2 TBSP tomato paste
1/3 c. red wine vinegar
Salt and freshly ground pepper, to taste
Steamed white or brown rice for serving
1. In a large, deep fry pan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, 3 to 4 minutes.
2. Add the beef and cook, stirring to break up any clumps, until the meat begins to brown, 7 to 8 minutes. Spoon off and discard the excess fat.
3. Stir in the garlic, chili powder, cinnamon, allspice, and oregano and cook, stirring frequently, for 1 minute.
4. Stir in the tomatoes with their juices, beans, stock, raisins, tomato paste and vinegar. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened to a stewlike consistency, 10 to 15 minutes. Season with salt and pepper.
5. Divide the steamed rice among 4 shallow bowls, ladle the picadillo on top and serve.
One year ago: Zucchini and sweet potato muffins, one of my favorite muffins ever.