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Spiced Chopped Beef With Olives And Raisins
(Picadillo)
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| What You Need: |
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2 pounds lean boneless beef, preferably chuck, trimmed of excess fat and cut into 2-inch cubes
3 teaspoons salt
Freshly ground black pepper
4 tablespoons annatto oil
1 cup finely chopped onions
2 teaspoons finely chopped garlic
4 medium-sized green peppers, seeded, deribbed and finely chopped
1 tablespoon finely chopped fresh hot chilies
6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
¼ teaspoon ground cloves
1/3 cup small pimiento-stuffed green olives
¼ cup seedless raisins
2 tablespoons white distilled vinegar
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| How To Cook: |
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1. Place the beef in a heavy 3- to 4-quart saucepan, add 1 teaspoon of the salt and a few grindings of pepper, and pour in enough water to cover the meat by at least 2 inches. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
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2. Reduce the heat to low, partially cover the pan and simmer for about 1 hour, or until the beef is tender and shows no resistance when pierced with the point of a small, sharp knife. Drain the beef and, when cool enough to handle, chop it coarsely.
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3. In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions, garlic, pepper and chilies and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft but not brown.
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4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, cloves, the remaining 2 teaspoons of salt and a liberal grinding of black pepper.
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5. Still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly on the spoon.
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6. Add the olives, raisins and vinegar and stir for a minute or so. Then add the chopped beef and stir until the meat is heated through. Taste the "Picadillo" for seasoning and serve, mounded attractively on a heated platter or individual plates.
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7. In Cuba each serving is traditionally topped with deep-fried eggs Huevos Estilo Cubano. "Picadillo" may also be accompanied by such dishes as fried plantains, Riz et Pois, Quingombos cocidos, boiled rice or Concombres en Salade.
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