Cuban Picadillo<\/h2>\n
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\n\t\tSimon\u2019s warming one-pot Cuban dish with minced beef, cinnamon, olives and raisins\t<\/p>\n
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- 2 tbsp olive oil<\/li>\n
- 2 onions (chopped)<\/li>\n
- 4 cloves garlic (sliced)<\/li>\n
- 75 g spicy chorizo (diced)<\/li>\n
- 650 g steak mince<\/li>\n
- 2 x 400g cans tomatoes (drained)<\/li>\n
- 50 ml red wine vinegar<\/li>\n
- 1 tbsp ground cinnamon<\/li>\n
- 1 tbsp ground cumin<\/li>\n
- 1 tsp freshly grated nutmeg<\/li>\n
- 2 bay leaves<\/li>\n
- 100 g raisins<\/li>\n
- 100 g green olives<\/li>\n<\/ul><\/div>\n\n
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- 1.\tHeat the oil in a large pan and fry the onion, garlic and chorizo over a high heat for 3-4 minutes, stirring all the time.<\/li>\n
- 2.\tAdd the steak mince, lower the heat and cook for about 8 minutes, or until browned all over.<\/li>\n
- 3.\tAdd the tomatoes, vinegar, spices and bay leaf and simmer for 30 minutes.<\/li>\n
- 4.\tAdd the raisins and olives and cook for 5 minutes more.<\/li>\n
- 5.\tFinish with parsley and serve with plain boiled rice and flat bread.<\/li>\n<\/ol><\/div>\n\n
Adapted from Simon from Sunday Brunch<\/a><\/p>\n<\/p><\/div>\n