Caribbean: Cuba: Cuban Style Picadillo (Beef Hash)

INGREDIENTS:

FOR SAFRITO:

1 tablespoon olive oil 190 grams onion (finely chopped 1 medium)

140 gramsred bell pepper (chopped 1 small pepper)

20 gramsgarlic (finely minced 3 large cloves)

FOR PICADILLO:

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon ground cinnamon

2 small bay leaves

450 grams lean ground beef

205 grams whole stewed tomatoes (1/2 small can)

⅓ cup dry white wine

1 tablespoon tomato paste

140 grams potatoes (cut into 1/2 inch cubes 1 medium potato)

50 grams raisins (~1/3 cup)

½ teaspoon salt

65 grams stuffed green olives (1/2 cup, coarsely chopped)

1 tablespoon olive brine (to taste)

INSTRUCTIONS:

Add the oil, onions, bell pepper, and garlic to a frying pan over medium heat and sauté until the onions are tender and starting to caramelize around the edges.

Your sofrito should look like this.

Add the oregano, cumin, cinnamon and bay leaves, and sauté until very fragrant.

Add the beef, tomatoes, wine, tomato paste, potatoes, raisins and salt and break up the meat and tomatoes using a spatula. Partially cover and simmer until the potatoes are tender (about 15 minutes).

Remove the lid and add the olives. Let the picadillo cook until most of the liquid is gone, leaving a thick sauce that coats the beef (about 10 minutes).