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CHARANGA'S PICADILLO CUBANO




Source of Recipe


Charanga, San Francisco CA


Recipe Introduction


Cuban-Style Ground beef with Aromatic Sofrito, Green Olives and Raisins


List of Ingredients




2 Tablespoons olive oil
1 medium onion diced
1 bay leaf
½ red bell pepper diced
½ green bell pepper diced
1 Tablespoon minced garlic
1 Tablespoon dried ground cumin
1 Tablespoon dried whole oregano
salt and freshly ground black pepper to taste

* sofrito is the base of seasoning that flavors many Caribbean dishes -- onions, peppers, tomatoes, garlic and herbs and spices that are sautéed together and added to meats and beans


¼ cup sliced pimiento-stuffed manzanilla olives
¼ cup raisins
¼ cup white cooking wine
¾ cup canned tomato sauce

Recipe



In a large, heavy sauté pan or Dutch oven over medium heat, brown the beef, breaking up large chunks with a spoon. Using a slotted spoon, transfer the beef to a bowl. Drain off the fat from the pan.

To make the sofrito: In the same pan over medium-high heat, heat the olive oil and stir in the sofrito ingredients one at a time in the order listed. Cook, stirring frequently, until slightly thickened, about 10 minutes.

Return the beef to the pan and stir in the olives, raisins, and white wine. Add the salt and black pepper. Cook for 5 to 10 minutes to reduce the wine, then add the tomato sauce and stir the mixture well. Cover, reduce heat to a simmer and cook until slightly thickened and well flavored, about 15 minutes. Taste and adjust the seasoning.

This traditional Cuban dish is served with black beans, rice, and fried sweet plantains.

Serves 4-6.