A simmering pot of chuck, sirloin or round (your choice) seeped in the juices of olives and capers. This Latin dish makes for a savory entree over rice.
Based on recipe from Janet Killebrew-Lazo
Photo By Cary Bass – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2667180
- Category: Beef
- 3 lb to 4 pounds ground chuck, sirloin or round
- 1 L onion, chopped (1/2" dice)
- 1 L green pepper, chopped (1/2" dice)
- 8 L cloves of garlic, crushed through garlic press
- 2 8 ounce cans Spanish tomato sauce
- 1 1/2 tsp. oregano
- 2 to 3 bay leaves
- 28 green olives (slice and use some of the juice)
- 3 tbsp. to 4 Goya brand capers (use some juice)
- 1 to 2 small individual serving boxes of raisins
- 400 Direct in large Dutch oven
- Brown the meat in a Dutch oven in just a small amount of EVOO.
- Remove some of the grease.
- Add remaining ingredients. Cover and simmer for one hour. (Note that I chose not to cover the pan).
- Serve over yellow rice, with a side of fried plantains and cuban bread.