Picadillo is a tasty Cuban dish flavored with tomatoes, onion, garlic, raisins, olives, cumin, and cinnamon. Serve it with rice and black beans for a full meal.
- 2 pounds 85% lean ground beef
- 2 tablespoons water
- 1/2 teaspoon baking soda
- salt and pepper
- 2 tablespoons olive oil or vegetable oil
- 1 green bell pepper, finely diced
- 1 medium onion, finely diced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1/2 teapsoon ground cinnamon
- 4 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth
- 1/2 cup raisins
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1/2 cup coarsely chopped pimento-stuffed olives
- 2 tablespoons capers, rinsed
- 1 tablespoon red wine vinegar
Combine ground beef, water, baking soda, 1/2 teaspoon salt, 1/4 teapsoon pepper in a bowl. Stir to combine. Let sit for 20 minutes.
Meanwhile, heat oil in a Dutch oven. Add green pepper, onion, oregano, cumin, cinnamon, and 1/4 teaspoon of salt and cook for 6 minutes, stirring occasionally.
Add garlic and cook 1 minute.
Add tomato sauce and broth and simmer for 5 minutes.
Reduce heat to medium-low. Add raisins, bay leaves, Worcestershire sauce and beef in chunks and stir to coat it in the sauce. Cover and cook for 10 minutes, stirring occasionally. Each time you stir, break the meat apart some.Note: Add more beef broth if sauce is getting too thick.
Discard bay leaves. Stir in olives and capers. Increase heat to medium and simmer for 3 to 5 minutes to thicken sauce.
Stir in vinegar and season to taste with salt and pepper.