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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.—Sanford Brown, Big Pine Key, Florida Ingredients:
2 large onions, chopped |
2 tablespoons olive oil |
3/4 cup white wine or beef broth |
2 pounds lean ground beef (90% lean) |
1-1/4 cups crushed tomatoes |
1 can (8 ounces) tomato sauce |
1/3 cup tomato paste |
4 garlic cloves, minced |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon pepper |
1 cup raisins |
1 medium green pepper, chopped |
3/4 cup pimiento-stuffed olives, coarsely chopped |
2 tablespoons chopped seeded jalapeno pepper |
hot cooked brown rice |
Directions:
1. In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
2. In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through.
3. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice. Yield: 8 servings.
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