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Cuban Picadillo (Jackie)

    2 tablespoons of olive oil
    250 g chopped lean beef
    20cl of white wine
    200 g tomato sauce
    80 g green olives, drained and chopped
    40 g of blond grapes
    1/2 chorizo
    1 chopped onion
    1 green pepper, sliced
    1 clove of crushed garlic
    1/2 chorizo
    1 teaspoon of cumin powder
    1 teaspoon of dried oregano
    Salt and pepper from the mill
    1 teaspoon of olive oil
    120 g of rice
    Red beans
    1 plantain

Preparation: 20 minutes
Cooking time: 45 mins
• Heat 2 tablespoons of olive oil over medium heat.
• Add the onion, green pepper and garlic to the hot oil and
• Heat until the vegetables become tender, about 5 minutes.
• Crumble the ground beef into the onion mixture, making sure to
• Reduce the meat well into small pieces.
• Add the chorizo cut into pieces.
• Cook, stirring regularly, for 7 to 10 minutes.
• Add the white wine, tomato sauce, olives, raisins, cumin, oregano, black pepper and salt.
• Bring to a boil, bring back to a low heat and leave gently for 25 to 30 minutes.
• Cook the rice.
• Drain the red beans and lightly brown them in a pan with a little olive oil.
• Check the seasoning.
• Peel the plantain and cut it into strips like fries.
• Cook them in a fryer or pan with very hot oil.
• Reserve on absorbent paper.
• Add salt and pepper.
• Arrange the meat on a plate accompanied by rice, red beans and plantain fries.

Cuban Picadillo (Jackie)
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