Sunday, April 14, 2013

Paleo Cuban Picadillo (meets Ropa Vieja) with Rutabaga Hash

When I set out to make this dinner, I had a craving for some delicious Cuban flavors.  I love Ropa Vieja but I did not have the right meat cuts to make it, nor the time.  So I made something with similar flavors, but with ground beef instead.  After making it a friend of mine mentioned that it looked like a picadillo.  I then looked at those recipes, and yes its similar to a picadillo, but it has slightly different seasonings.  I have also figured out that I love mine served up over a plate of rutabaga hash.  Extra vegetable bonus!  If you are not a fan (like my husband) then just skip the hash and have it plain.  Or maybe try a sweet potato hash.

Paleo Cuban Picadillo (meets Ropa Vieja)

4 lbs ground beef (or bison)
2 large onions, minced
6-8 cloves of garlic, minced
2 small cans tomato paste
2 tbsp cumin
2 tbsp dried oregano
1 bay leaf
1 tsp garlic powder
1 tbsp dried thyme
2 cups stock (beef, chicken or veggie are great)
2 tbsp red wine or white wine vinegar
2 14 oz cans diced tomatoes
2 cans green olives (I found some in glass jars that were clean, some stuffed with pimentos some stuffed with garlic)
salt and pepper to taste

In large skillet, heat ghee (or fat of choice) over medium heat.  Add ground beef and saute until just starting to brown.  Add onions and garlic.  Saute until beef is completely and onion is translucent.  Add tomato paste and seasonings.  Stir until well combined.  Add stock and vinegar and simmer for 20 minutes or so.  Add olives just before serving, so that olives can warm up.  Serve and enjoy!

Rutabaga Hash

1 large rutabaga, peeled
salt and pepper

Grate the rutabaga.  Over medium heat melt ghee in large skillet.  Add rutabaga shreds (may need to do in batches) so that a thin layer in the in the bottom of the pan.  Season with salt and pepper.  Allow to cook until just starts to brown.  Flip and allow the other side to brown.  Serve and enjoy!