Picadillo (Minced Beef Stew)

• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 400 g Canned chopped tomatoes
• 1 ¼ tsp Fine sea salt
• 1 tsp Black peppercorns

1. Heat the olive oil in a large pot over medium heat. Finely chop the onion and red pepper, then add them to the pot with a pinch of the salt and cook for 6 to 8 minutes until softened. Crush the garlic and stir it in for 30 seconds until fragrant.
2. Add the minced beef and cook over medium-high heat for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the ground cumin and dried oregano and cook for 1 minute to toast the spices. Grind the black peppercorns and add them in.
3. Tip in the canned chopped tomatoes and stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 20 to 25 minutes, stirring occasionally, until thick and spoonable. Taste and adjust with the remaining salt if needed.
4. Rest the picadillo off the heat for 2 minutes so it settles and thickens slightly. Serve hot, spooned over rice or tucked into wraps.

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