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Published on Jun 2, 2012
This ground beef Cuban Picadillo is done then the other where I show how to extract the fat. In this use the defatted broth is the same Picadillo. Ingredients: Picadillo. Potatoes, non fat broth, onion, green bell pepper, garlic, cumin, stuffed olives, raisins, oil, tomato puree, salt, 1 beef concentrate. White wine and vinegar. First we will prepare the potatoes. Peel and cut into strips. We put the concentrated broth and beef to hot when you add the potatoes. Do not use salt, with the beef concentrate is sufficient. When are tender split that will separate the broth for use in the hash. Now we will prepare the picadillo. Put several tablespoons of oil to fry all flavors except grapes and olives. Add the mince, stir and let it fry. Add the remaining broth Add the grapes and olives that have a bit of salt water so you may not need to use salt. Pour the cooking wine and vinegar. Let it cook uncovered for half his broth thickens. Once finished put it over the potatoes and garnish with parsley leaves. This hash is very different from traditional cooking because the fat in it, the steps are simplified and the presentation is different. But nothing lost in good taste, I'd say the show today because I like the other has the flavor of the fat that is very hard to grind the meat. But will the traditional shortly anyway.