Cuban Beef Picadillo from The Weeknight Cook by Brigit Binns
Cook the onion and meat In a large, deep frying pan over medium-high heat, warm the oil. Add the onion and sauté until translucent, 3–4 minutes. Add the beef and cook, stirring to break up any...
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Ingredients
- Raisins or currants, ⅔ cup (4 oz/125 g)
- Beef broth, 1¾ cups (14 fl oz/430 ml), or Beef Stock
- Ground allspice, ½ teaspoon (optional)
- Diced tomatoes, 1 can (28 oz/875 g), with juice
- Chili powder, 2 tablespoons
- Ground cinnamon, ¾ teaspoon
- Steamed rice, for serving (optional)
- Salt
- freshly ground pepper
- Tomato paste, 2 tablespoons
- Red wine vinegar, ¼ cup (2 fl oz/60 ml)
- Garlic, 2 cloves, minced
- Ground (minced) beef chuck, 1½ lb (750 g) total weight
- Yellow onion, 1, chopped
- Olive oil, 1 tablespoon
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