It is now time for an obligatory beef dish (although, you could sub ground turkey). Picadillo is a wonderful Latin American dish that combines some very interesting flavors. I've made a chicken picadillo before, but not beef. It's really interesting because I don't care for raisins, Patrick doesn't care for olives, and neither of us care for capers, but this dish is delicious. The raisins get really soft and subtly sweet, and they don't really taste like raisins anymore. When combined with the olives, the flavor is amazing. I did think that there were too many capers in it, so I might cut them back a tad next time. Although after the first few bites, they weren't as overwhelming. The last time I made picadillo, I used it to stuff pablano peppers for chile rellenos. This recipe would also be really good for that. I liked it served over rice, but if you're looking to jazz it up, there are definitely options.
Beef Picadillo
- 1 tsp olive oil
- 1 C finely chopped onion
- 1 lb lean ground beef
- 3 garlic cloves, minced
- 1 C low-sodium beef broth
- 1/3 C raisins
- 1/3 C coarsely chopped pimiento-stuffed olives
- 3 Tbs capers
- 1 Tbs tomato paste
- 1/4 tsp freshly ground black pepper
- 2 C hot cooked brown rice
Heat oil in a large nonstick skillet over medium-high heat. Add onion.
Sauté 5 minutes.
Add beef and garlic.
Cook 5 minutes or until browned, stirring to crumble.
Add broth, raisins, olives, capers, tomato paste, and pepper; stir well.
Bring to a boil.
Cover, reduce heat, and simmer 25 minutes.
Serves 4 (1 C picadillo with 1/2 C rice).
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