So, since learning of the sumptuous flavors of Cuban Picadillo, I’ve enjoyed playing around with some inspired variations, such as my Picadillo Stuffed Peppers [Click the Picture below to go to the recipe]
This time, I wanted to try to adapt it for the crock pot, so I made more of a stew. I added a beef shank along with the ground bison, and a bit more water than usual, so it came out more like a pot roast or stew, and less like a taco meat/chili consistancy….so it’s not a true picadillo….but I really wasn’t trying to make it to any standard since I was slow cooking it. It WAS an experiment [ a very tasty one ] after all!
- 1-1.5 lb Beef Shank [ Grass- Fed ]
- 1 lb Ground Bison
- I can Trader Joe’s pitted green olives
- 1-1.5 cups unsulfered, unsweetened raisins
- I cup sliced baby bella mushrooms
- 1 28 oz can Cento Brand crushed tomatoes
- 1 onion [chopped]
- 4-5 cloves garlic [chopped]
- 1 each of Red, yellow, and Orange bell peppers [chopped]
- 1-2 bay leaves
- 1 cup water
- cumin, paprika, cayenne, salt, pepper, oregano to taste
If you haven’t pre chopped your ingredients, then start off by chopping all your vegetables. Then add some of the onions and peppers to the bottom of the crock pot. Season the beef shank on both sides and brown in a skillet over medium-high heat in a little coconut oil. Transfer it over to the crock pot. Do the same with the chopped meat. Add the rest of the ingredients, and cook on low for 6-8 hours.