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Cattle Corner: Picadillo
This recipe for Picadillo, from 244 Prize Winning National Beef Cook-Off recipes. Entries are accepted for the 2013 NBCO. Check out www.beefcookoff.org.
2 pounds ground beef chuck
2 tablespoons olive oil
1 green pepper, cut into strips
1⁄2 cup chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon ground or crushed cumin
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
2 cans (16 ounces each) whole tomatoes, chopped, reserving juice
1⁄2 cup raisins
1⁄2 cup white wine
1 large apple, cored and diced
Cooked couscous or brown rice
Heat oil in heavy pot or Dutch oven; brown ground beef, stirring vigorously, several minutes. Add green pepper, onions, garlic, chili powder, red pepper flakes, cumin, salt and pepper. Cook, stirring, about 5 minutes.
Add tomatoes and juice; cover and cook slowly 15 minutes.
Combine raisins and white wine; add along with apple to meat mixture. Cook uncovered, about 10 minutes or until the liquid is reduced to half.
Serve over couscous or brown rice.
6 to 8 servings.