J-J-JER-KY

The other weekend we hit the farmers market and purchased various cuts of grass-fed organic beef from a local farm. The piece I was most excited about was this roast. After cooking, it was bone dry and resembled Jerky more than the succulent roast I had envisioned. UGH! I'm not very good with roasts. It looked so bad, we opted to leave it on the stove and go out for sushi.


The thought of throwing it out really bothered me. I knew no one in our family would willing eat it. So... I turned it into Picadillo. I've never made it before, but this was so good! We wrapped it with tortillas, but it could also be served over rice.


There are hundreds of recipes for Picadillo out there. I made a Cuban version, but used shredded beef instead of the ground beef most recipes called for.

Picadillo
Chop and saute in a bit of oil
-1 onion
-1 green bell pepper
- 6 cloves of garlic
Add meat (1.5 lbs) and cook, drain fat if needed
Add
-Pimientos ( I used 2oz jar)
-1/2 cup raisins
-2 T capers
-2-3 bay leaves
-1/4 cup dry white wine
-28 ounce can crushed tomatoes
-tomato paste ( I used half of a small can)
-1/2 tsp cumin
-1/2 tsp oregano
salt & pepper
Cook for about 25-30 minutes. Sooooo good! Serious comfort food for these cold winter days.

While I cooked, Bella kept me company by rolling around on the kitchen floor. She thought this was hilarious! I can't tell you how many times I nearly stepped on her.