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I make this dish using ground beef and ground pork, marinaded for 3 days in balsamic vinegar and lots of paprika. The meat gradually soaks up the vinegar and spices, and has a fantastic flavour when cooked with onions, peppers and black beans.
SERVES 4 Preparation Time: 15 Minutes + 3 days marinading |
| 1 lb ground beef | 1 red pepper, chopped |
| 1 lb ground pork | 1 green pepper, chopped |
| Balsamic vinegar | 1 tin chopped tomatoes |
| 5 heaped tblsp paprika | 1 tin small black beans |
| 1 heaped tblsp cumin | 1 teasp ground ginger |
| 4 garlic cloves, crushed | 1 beef stock cube |
| 1 large onion, chopped |
Add the ground beef, pork, paprika, garlic and cumin to a large bowl and mix together. Pour in enough balsamic vinegar to cover the surface, cover the bowl and refrigerate overnight.
The next day, you will see that those parts of the meat that have soaked up the vinegar will have gone darker. Turn the meat mixture so that the "uncured" meat is at the top of the bowl. Pour in some more vinegar, cover and refrigerate again. Repeat this process for 3 days - the meat will then be ready to cook.
Heat some oil in a large saucepan, and gently fry the onions and peppers. Add the meat and continue frying until the meat is cooked. Add the tomatoes, sugar, ginger, beans, stock cube and 1/3 pint of water and simmer until the sauce has reduced and all the flavours have blended in. Add the beans and heat through. Add salt and pepper as required.
Serve with rice, salsa and sour cream.