PICADILLO
Cuban Beef Hash
Memories of a Cuban Kitchen - Mary Randelman & Joan Schwartz
1/4 C pure Spanish olive oil
1 medium size onion, chopped
1 medium size green bell pepper, seeded & chopped
2 to 3 cloves garlic, finely chopped
1 pound ground beef, chuck or rump
1/4 cup dry sherry
1/2 cup canned crushed tomatoes or prepared tomato sauce
1 tblsp salt
1 tblsp Worcestershire sauce, optional
1/2 tsp Tabasco sauce, optional
1 small all purpose potato, peeled and cut into 1/4" cubes
1/4 cup dark raisins
1/2 cup pimiento-stuffed green olives (may be cut in halves), drained
1/4 cup vegetable or peanut oil
FOR THE GARNISH:
1 lg egg, hard boiled and finely chopped
1/2 cup drained canned early sweet peas (I prefer LeSueur)
1 pimiento, chopped
1. In a casserole, heat the oil over low heat until fragrant, then add the onion, bell pepper and garlic, and cook, stirring, 10 minutes. Add the beef and cook, stirring until brown, 10 to 15 minutes, breaking up and large chunks with a wooden spoon. Drain off any excess fat.
2. Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir and cook, uncovered, over medium heat for 15 to 20 minutes.
3. Heat the vegetable oil in a small skillet over medium-high heat until fragrant, then fry the chopped potato until golden, 10 minutes. Add the potato, raisins, and olives to the meat, correct the seasonings and continue cooking until most of the liquid is absorbed, 10 to 15 minutes.
4. Transfer the picadillo to a large bowl or platter, place the chopped egg in the center, outline the border with peas, and sprinkle the entire dish with the pimiento.
Makes 4 to 6 servings.
This can be made days ahead and its flavor will improve and mellow as it waits.
Notes: My "cuban connection" family omits the garnish. They also do not add the fried potato cubes until plating - so that they are still crisp. I also slice the olives into smaller pieces and add a bit more tomato sauce than the recipe calls for. I'm making this for dinner tomorrow night, always serving it on top of white rice. Leftover picadillo also makes great sandwiches! |
