 |
|
|
Beef - Ground Beef Picadillo A zesty ground beef stew of Spanish origin. Hearty and filling. The smell alone makes you hungry. This recipe filled my 4 in deep hotel pan. *To hold this overnight for Sunday lunch, DO NOT ADD RICE. It broke down too much. I'm not sure you could add raw rice. I don't think it is worth trying, too unpredictable. Instead, add partially cooked rice in the morning, along with the raisins and capers.
Salt 5 lb ground beef early enough to let the salt disperse.
Partially cook 4 c brown rice (if not using quinoa) In 4 inch deep hotel pan in 450* convection oven OR in 15 qt brazier on stovetop saute: in oil or BBQ beef fat 5-10 chopped onions sprinkled with salt Add and saute briefly: 2 T cumin 2 T mexican oregano 1 T ancho chili powder 1 t cinnamon 1 t coriander 1 whole bulb pressed or smashed garlic Stir in: Previously salted ground beef Gradually add: 2 #10 cans whole peeled tomatoes OR 6 qts raw tomatoes from my freezer. * 5 c quinoa OR * 4 c long grain brown rice - Partially cooked in water, otherwise it takes a very long time to cook fully in the tomato liquid. Cover and bake about 60 minutes on convection 400* until the quinoa OR rice is done but still has a distinct texture. Stir in 1 c raisins Salty green olives and/OR 1 little jar drained capers from Trader Joes season with more salt and pepper to taste Serve with limes if I have them. To save money you can use rice instead of quinoa. ***To add vegetables you could add sweet potatoes or rudabagas, even eggplant.
|
|
|
Cookbook Home | About | Search |
|