Cuban Picadillo

Cuban picadillo
Prep: 15 min     Cooking time: 4hrs     Serves: 10

Ingredients

• 2 Tbsp vegetable oil
• 2 lbs ground beef
• 4 garlic cloves
• 2 tps oregano, dried
• 1 tsp salt
• 1/2 tsp black pepper, cracked
• 1/4 tsp cinnamon, ground
• 1/2 tsp clove, powder
• 1 bay leaf
• 1 tomato paste (5 1/2 oz)
• 2 Tbs red wine vinegar
• 1 jalapeño, chopped
• 12 pimento olives, sliced

Preparation
In a pan, heat 1 Tbsp oil at medium-high heat for 30 sec. Add beef et cook for about 10min, stirring and breaking the lumps, until the meet is no longer pink. Drain liquid from skillet and put meat in the crockpot.

Reduce heat to medium. Add the remaining of oil. Add garlic, salt, pepper, cinnamon, clove and bay leaf. Cook for 1 min while stirring. Add tomato paste and vinegar and bring to boil.

Pour the mixture over the meat and mix well. Cover and cook for 8hrs at low temperature, or 4hrs at high temperature.

Add the jalapeño and olives. Cover and cook for another  20 min at high temperature.

Reference: Plats Mijotés p.104