Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Stovetop Directions:
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; saut? until onion is soft, about 5 minutes. Add beef; saut? until cooked, breaking up with back of fork or a whisk, about 7-10 minutes. Drain meat to remove excess oil. After drained, stir meat and onion mixture back into pan & add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
Slow Cooker Directions:
Add beef to pan and saute until cooked, breaking up with back of fork or whisk, about 7-10 minutes. Drain beef to remove excess oil and then transfer beef to slow cooker. Place all remaining ingredients into the slow cooker and cook on low heat for 6-8 hours or high heat for 3 to 4 hours. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
