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



  • 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


BGE Set-Up

  1. 400 Direct in large Dutch oven


  1. Brown the meat in a Dutch oven in just a small amount of EVOO.
  2. Remove some of the grease.
  3. Add remaining ingredients. Cover and simmer for one hour. (Note that I chose not to cover the pan).
  4. Serve over yellow rice, with a side of fried plantains and cuban bread.