mgs made this cuban-style ground beef for us last night. the pic is from the recipe book (because i forgot i have a blog now to document our culinary experiments and didn’t take a picture). we ate it with rice last night and i made sandwiches with the leftovers tonight.
serves 4 / cooking time: 45 minutes
ingredients
1 1/2 lbs top choice ground beef
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 cup olive oil
2 garlic cloves, chopped fine
1 medium white onion, chopped fine
1 small green bell pepper, chopped fine
1/2 cup dry white wine
1 cup tomato sauce
1 medium baking potato, peeled and cut into small cubes
8 green olives, pitted and sliced
1/4 cup raisins
salt and fresh ground pepper, to season
1. thoroughly combine the beef, oregano and cumin in a mixing bowl.
2. heat the olive oil in a skillet and cook the garlic, onion and bell pepper until soft. add the meat, wine and tomato sauce. cover and cook over a medium to low heat for about 15 minutes.
3. add the potato, cover and cook for a further 15 minutes. add the olives and raisins and cook, uncovered, for a further 15 minutes, or until the liquid is almost fully reduced, making sure that the meat is still moist. season with salt and pepper.
my suggestions: definitely salt and pepper and go a little crazier with the spices for the beef because ours turned out a bit bland. if you like spicy, i’d add a chili or two for taste.
wine pairing: papapietro perry 2007 pauline’s vineyard dry creek valley zinfandel
Will Dao 