In a large, deep frying pan, fry the chopped onions and peppers in some olive oil. Once softened, add the beef and keep stirring until brown.
One the beef has cooked, add the chopped garlic and the spices. Give it all a good stir.
Throw in the capers, a long with the red wine vinegar, tin of tomatoes and bay leaf. Leave it all to simmer for 15 minutes on low.
Serve and garnish with some chopped parsley. Serve with my Brazilian white rice.
Notes
Storage - Cool any leftover picadillo down quickly and store in a sealed container, in the fridge. It will keep for 2 days.Re-heating - You will need to reheat picadillo thoroughly until piping hot. I'd heat it through in a pan on the hob or in a microwave. Freezing - You can freeze picadillo in a sealed container for a maximum of 2 months. Defrost thoroughly before reheating as above.