Brazilian Fragrant Mince
This is a Brazilian recipe which is similar to chilli con carne called 'picadillo'. Serve it with rice or on a baked potato.
Ingredients
Serves: 12
- 2 tablespoons olive oil, divided
- 7 cloves garlic, chopped
- 3 medium onions, chopped
- 2 small green capsicums, chopped
- 1.5kg lean beef mince
- 175g green olives, pitted and halved
- 140g capers, rinsed and drained
- 4 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 dried bay leaves
- 1/4 teaspoon hot chilli sauce
- 3 (400g) tins chopped tomatoes
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté garlic, onions and green capsicums until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the mince.
- In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
- Place the olive mixture and the onion mixture into the pot with the mince. Add the tomatoes and cook for 1 hour over medium heat; stirring occasionally.
Tip:
If you don't have any hot pepper sauce to hand, substitute a pinch of cayenne pepper or some chilli paste.
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Reviews and Ratings
Global Ratings:
(103)
Reviews in English (83)
I'm giving this a 5 because this is a great template. I guess I prefer Cuban or Mexican Picadillo. I followed directions exactly only finding that the clove spice was very overpowering even though we like clove. I was able to correct that by adding some sugar and cumin. You can subsitute the cinnamon and clove with coriander and cumin. Cubans also add sultanas - which does add to the flavour! This dish is sometimes used as a filling for tacos and empanadas - it is a very flexible dish. You can make it into a stew by adding sweetcorn, etc. Tonite I served it with grated cheddar cheese and sour cream on the side. Red wine or cold beer go great with it. Thanks submitter. - 29 Sep 2008
It was Great! Served with rice and was a Great left over dish better the next day. - 29 Sep 2008
Made it healthier. LOVED this one! I scaled it back to serve 4. Also, I didn't use quite the amount of oil called for and there was no sacrifice of taste in doing so. I served this over steamed rice and had a fruit (mostly melon) salad along side. Wonderful! Will make this one again. Thanks for sharing. - 29 Sep 2008