Picadillo

Recipe from: 16 April 2010

Ingredients 17
Servings 8
Time 20 mins

Ingredients

  • 1.3
    kg
    Lean ground good quality beef
  • 1
    kg
    Drained fresh tomatoes
  • 300
    g
    Finely chopped onion
  • 300
    g
    Finely chopped green peppers
  • 150
    g
    Green olives, pitted and halved
  • 150
    g
    Capers
  • 100
    g
    Anchovies,
  • 4
    Lemons, zest and juice
  • 3
    tsp
    Cardamom, seeds only
  • 7
    cloves
    Garlic
  • 1
    tsp
    Ground cinnamon
  • 1
    tsp
    Ground allspice
  • 2
    Fresh bayleaves
  • 1
    tsp
    Cayenne pepper
  • Freshly ground black pepper
  • Salt to taste
  • Extra Virgin olive oil
 

Method

50 mins
 
In a large pot, heat 1 tablespoon of olive oil over medium heat and saute the onion and green pepper until the onions are transparent – transfer the onion mixture to a bowl and set aside.

Make sure the pot is clean enough for frying and then heat olive oil and brown the ground beef as per my earlier advice.

In a separate pot, combine the olives, capers, vinegar, salt, pepper, cinnamon, allspice, bay leaves and cayenne pepper and simmer over medium heat for 10 minutes.

Spoon the olive and the onion mixture into the pot with the ground beef and all the garlic cloves.

Add the drained tomatoes and cook for about 40 minutes over medium heat stirring occasionally.

This is Picadillo – an essential ingredient to many of the dishes.

 

Read more on: deep-fry  |  beef
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.