Where to eat Picadillo

Method

1. Heat 2 tbsp olive oil in a wide heavy pan over medium-high heat. Add the ground beef and break it up with a wooden spoon; cook 8 to 10 minutes until evenly browned and all the moisture has cooked off. Drain off excess fat if necessary.
2. Lift the browned beef into a bowl with a slotted spoon.
3. Return the pan to medium heat, add the remaining 1 tbsp olive oil and the onion and both bell peppers; cook 8 minutes until soft and slightly caramelised. This is the sofrito; do not rush it.
4. Add the garlic, cumin, oregano, smoked paprika, salt and black pepper; cook 90 seconds until very fragrant.
5. Stir in the tomato paste, cook for 60 seconds.
6. Pour in the wine or sherry; let it bubble and reduce by half.
7. Return the beef to the pan with the crushed tomatoes, bay leaves, sliced olives, capers and raisins.
8. Bring to a low simmer; reduce heat and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded.
9. Stir in the red wine vinegar in the last 60 seconds; taste and adjust salt.
10. Discard the bay leaves.
11. Serve over white rice with black beans on one side and fried sweet plantains on the other (the canonical Cuban arroz, frijoles, maduros y picadillo plate). Sprinkle with chopped parsley.