Picadillo

Ingredients

2 pounds ground beef, I use 85%

1 cup water

½ cup onions, minced

½ cup green olives stuffed with pimento, halved

½ red bell pepper, diced

½ cup white wine, I use Pinot Grigio

½ cup cherry tomatoes, halved

¼ cup olive brine, (from the green olives)

1 small bay leaf

2 tablespoons tomato paste

1 tablespoon olive oil

1 tablespoon butter

3 cloves garlic, minced

2 teaspoons ground cumin

½ teaspoon dried oregano

¼ teaspoon ground cinnamon

1 teaspoon salt, divided

½ teaspoon ground black pepper, divided

Directions

Brown the ground beef in a skillet over medium heat and season with half the salt and pepper. Cook until you get some good color and most of the fat has cooked off. Once the meat is browned, remove and set aside.

Add in the olive oil, butter, onion, red pepper and the remaining salt and pepper. Sauté for about 2 minutes, then add in the garlic and cook for another 20 seconds.

Add in the ground cumin, cinnamon, oregano and tomato paste. Allow them to toast for about 30 seconds, while stirring. Deglaze the pan with the wine, scraping up the brown bits of flavor.

Add in the olives, chopped tomatoes, bay leaf, olive brine and water. Add the meat back in and simmer on on low for 15 minutes, with the lid offset.

Serve over riced cauliflower or the side of your choice.