Lately, I have been craving olives a lot: in a martini; on their own; or in this very unique and comforting cuban beef dish. It’s the perfect meal to warm you up. Rich in flavour, simple ingredients and minimum preparation. Allow it to cook for a couple hours to gain the full flavour of the dish. This recipe can be adjusted for the crockpot.
SLOW-COOKED CUBAN BEEF
Prep Time: 15 min.
Cook Time: 1½ – 2 hours
Serves: 4
Ingredients
- 2 lb ground beef
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 2 sticks celery, chopped
- 3 cloves garlic, pressed
- 1 bunch cilantro, chopped (reserve some leaves for serving)
- 1/2 cup parsley, chopped
- 1 small Roma tomato, diced
- 12 oz tomato sauce
- 1/2 cup green olives, halved (Caselvetrano or Queenie are good)
- 2 tsp cumin
- 1 tsp garlic powder
- 2 bay leaves
- 1½ cup water
Instructions
- In a dutch oven or heavy bottom pan with lit, sauté beef until no longer pink. Drain some of the juice/fat off the meat. Add in chopped onions and celery and sauté until translucent. Add in garlic, tomato, parley, cilantro and cook for a minute. Add in the remaining ingredients and season with salt & pepper to taste.
- Bring to a boil then reduce to a simmer and cover with lid. Simmer on low heat for about 1½ – 2 hours.
- About 30 minutes until you’re ready to eat, cook some rice according to package instructions. Serve beef over a bed of rice and top with reserved cilantro.
And she’s back!
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