Beef Picadillo is a traditional Dominican (from the Dominican Republic) recipe for a classic stew of minced beef in a spiced tomato base that can be served by itself, but which also forms the basis for many other dishes. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Beef Picadillo.
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Ingredients:
1 tbsp vegetable oil
½ red bell pepper, chopped
½ medium red onion, chopped
2 garlic cloves, minced
400g lean, minced, beef
1 tsp adobo seasoning
½ tsp freshly-ground black pepper
1 tsp dried oregano
4 tbsp sazon culantro
4 tbsp tomato sauce
250ml water
1 tsp lime juice, freshly squeezed
1 tbsp sliced pimento stuffed green olives
1 tbsp coriander, coarsely chopped
Method:
Place a large frying pan over medium-high heat. When hot add the olive oil and use to fry the onion, bell pepper, and garlic, stirring frequently until the onion begins to soften (about 5 minutes).
Add the minced beef and cook, whilst breaking down any clumps of meat with a wooden spatula. Sprinkle over the adobo, pepper, oregano, and sazón. Stir to combine, cooking until the beef is browned all over.
At this point stir in the tomato sauce, olives, and water. Bring to a simmer, and cook, stirring occasionally, until all the water has evaporated (about 15 minutes).
Stir in lime juice, and coriander then serve warm on a bed of white rice.
Serve warm over a bed of rice.
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