Description
Sweet, salty, tomatoey and so good over a pile of white rice: that is the wonderful world of Cuban picadillo. It is ground beef cooked with tomato, green olives and raisins, so every bite is a little sweet and a little salty.
Ingredients
- 2 lb (900 g) ground beef (80/20)
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 can (15 oz / 425 g) tomato sauce
- 1/2 cup (120 ml) dry white wine
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 cup (about 70 g) pimento-stuffed green olives, halved
- 2 tbsp brine from the olive jar
- 1/3 cup (50 g) raisins
- Salt and black pepper, to taste
- 4 cups cooked white rice, for serving
Instructions
Heat the olive oil in a large, deep skillet over medium heat. Cook the onion and bell pepper for 6 minutes until soft. Add the garlic and cook for 1 minute.
Add the ground beef, breaking it up with a spoon, and cook for 8 to 10 minutes until browned. Drain off the excess fat.
Stir in the tomato paste, cumin and oregano and cook for 1 minute. Pour in the wine and simmer for 3 minutes.
Add the tomato sauce, bay leaves and 1/2 cup water. Simmer, uncovered, for 20 minutes.
Stir in the olives, olive brine and raisins and simmer for 10 more minutes, until moist but not soupy. Season with salt and pepper and remove the bay leaves. Serve over rice.
Notes
- Potato: add 1 diced medium potato (1/2-inch pieces) with the tomato sauce and 1/2 cup more water.
- Keeps 4 days in the fridge and 3 months in the freezer.
- Common on the side: black beans, fried plantains, a fried egg on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Recipes
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Fat: 31 g
- Carbohydrates: 45 g
- Protein: 28 g