Cuban Picadillo

Réalisation

1. 01
   Étape 1Brown the beef

   Brown the beef in 1 tbsp olive oil, season with salt, then set aside.

   bœuf hachéhuile d'olive1 c.à.s. de 2 c.à.s.sel
2. 02
   Étape 2Cook the vegetables

   In the same pan, cook your onion and peppers (1 red bell pepper and 1 green bell pepper) in the remaining 1 tbsp olive oil with a pinch of salt.

   oignonpoivronhuile d'olive1 c.à.s. de 2 c.à.s.sel
3. 03
   Étape 3Add aromatics and paste2 min

   Stir in the garlic, spices (smoked paprika, ancho chili powder, coriander, cumin), and tomato paste and cook for 2 minutes.

   ailpaprika fumépiment anchograines de coriandrecumin mouluconcentré de tomate
4. 04
   Étape 4Deglaze with stock

   Pour in the stock and scrape up all those good bits from the bottom.

   bouillon de poulet
5. 05
   Étape 5Simmer the picadillo37m 30s

   Add back the beef with the olives and bay leaves. Simmer 35–40 minutes.

   bœuf hachéolivesfeuille de laurier
6. 06
   Étape 6Finish and season

   Finish with salt and pepper to taste.

   selpoivre noir
7. 07
   Étape 7Serve with rice

   Serve with rice.

   Note

   If you want to take it to the next level serve up some fried plantain (maduros)

   rizbanane plantain