Cuban Picadillo
This flavorful Cuban Picadillo is a great one-pot recipe to add to your folder. It’s versatile, affordable, and can be served different ways.
Ingredients
- 1 1/2 lbs. ground beef
- freshly ground mixed peppercorns, to taste
- 1 cup yellow onions, diced
- ground Himalayan pink salt, to taste Footnote
- 1/2 cup red peppers, diced
- 1/2 cup orange peppers, diced
- 1/2 tbsp. olive oil, if needed tips & tricks
- 3 large cloves garlic, pressed
- 1 tbsp. tomato paste tips & tricks
- 1/4 cup dry red wine
- 1/3 cup low-sodium beef broth
- 1 can (398 ml/14 oz.) crushed tomatoes
- 1 tbsp. Worcestershire sauce
- 10 to 12 whole pimiento stuffed Spanish Queen olives
- 2 tbsp. olive brine
- 1 tbsp. capers
- 1/3 cup golden raisins
- 1 large (about 2 cups) Yukon Gold potato, peeled and cubed into 1/4-inch pieces
- 1/2 tbsp. ground cumin
- 1 tsp. dried oregano leaves
- 1/2 tsp. hot paprika
- 1 large bay leaf
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a large skillet over medium heat, add ground beef; generously season with freshly ground mixed peppercorns. Sauté until no longer pink, breaking the meat into small pieces.
- Using a slotted spoon, scoop up the meat into a bowl and set aside.
- Discard fat but keep 1 tbsp. Add onions and lightly season with ground sea salt. Sauté for 2 minutes.
- Add red and orange peppers; sauté for 2 minutes. If there’s no fat left in the skillet, add a little bit of olive oil to prevent the veggies from sticking to the bottom.
- Add garlic and quickly sauté for 30 seconds. Add tomato paste and stir to coat; cook for 2 minutes.
- Return the ground beef with any accumulated juices. Pour in red wine and beef broth. Add tomatoes, Worcestershire sauce, olives and olive brine, capers, raisins, and potatoes; stir well.
- Season the mixture with ground cumin, oregano leaves, hot paprika, and bay leaf; mix until blended.
- Bring the mixture to a boil. Cover, reduce back to medium heat, and simmer for 18 to 20 minutes, or until the potatoes are tender.
- When they’re done, discard the bay leaf; taste and adjust seasonings if needed.
- Cook, uncovered, for another 2 minutes to help thicken the mixture.
- Serve with rice and sprinkle on fresh chopped parsley.
Notes
Footnote: Don't add too much salt as the dish will be already salty with the addition of olives, olive brine, and capers.