Picadillo (Minced Beef in Sauce)

Ingredients

• 1 piece beef from the leg/round (parte del jamón)
• 2-3 heads onion, chopped
• 1 bunch parsley and hierba buena (mint), chopped
• 1 roasted tomato, sieved
• 2-3 oz pork fat from fresh tocino, fried
• broth
• vinegar
• almonds
• Málaga raisins
• 1 pinch cumin (cominos)
• eggs, sliced

Instructions

1. Wash the beef leg cut and boil it twice; dry it, then pound, shred, and finely chop it, grinding and shredding again.
2. Make a sauce: fry chopped onion, chopped parsley and mint, and sieved roasted-tomato juice in pork fat until the onion browns.
3. Add the ground meat with a few spoonfuls of broth, a little vinegar, almonds, Málaga raisins, and a pinch of cumin; cook over moderate heat.
4. After half an hour take it off (keeping it warm); if too dry add broth.
5. Stir at serving and garnish with egg slices. The picadillo also fills fruits, poultry, and pies.