Cuban beef picadillo
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Course
Side Dish, Main Course
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Cuisine
South American, Cuban, Caribbean
Cuban beef picadillo
Description
Cuban beef picadillo brings together ground beef browned with cumin and black pepper, then combined with a sofrito of onions, garlic, and bell pepper cooked until soft. Potatoes are added for hearty texture, cooking partially before mixing in the meat and dry white wine to develop depth. Tomato sauce and raisins contribute a balance of acidity and subtle sweetness. Olives and capers provide a distinctive salty tang that complements the other ingredients. The mixture simmers until the potatoes are tender and sauce is well-blended, allowing the flavors to combine fully.
This picadillo is served traditionally with Latin-style white rice and fried ripe plantains, lending a contrast of starches and a touch of sweetness. Fresh accompaniments such as curtido or sliced tomatoes and onions can add fresh brightness to the plate.
The recipe can be adapted by substituting ground chicken or turkey for beef, as noted in the tips, offering a leaner variation without losing the core flavor profile. Adjust seasoning cautiously because of the presence of salty olives and capers, and add liquid as needed to maintain sauce consistency while cooking.
Ingredients
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 yellow onion diced, medium large
- 6 garlic finely chopped, cloves
- ½ bell pepper diced
- 1 tablespoon cumin ground
- 3 potato peeled and cut in small pieces, small
- ¾ cup white wine dry
- ½ cup green olives stuffed w/ pimentos, whole
- ½ cup raisins
- ¼ cup capers drained
- 16 ounces tomato sauce 2 8 oz cans
- salt to taste
- black pepper to taste
To serve:
- white rice Latin style
- plantains fried, ripe
- tomato
- onion
- curtido
Instructions
- In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
- In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
- Add the chopped garlic and cook until almost golden.
- Mix in the bell pepper, cumin, pepper and a little salt – not too much as the olives and capers are salty.
- Add the potatoes pieces and cook for about 5 minutes.
- Add the ground beef and the wine, let the liquid reduce.
- Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
- Cook for 5 more minutes and then add the olives and capers.
- Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
- Serve with rice, fried ripe plantains and a small salad.
Notes
- This dish can be made using ground chicken or turkey as a substitute for ground beef.
- Adjust salt carefully due to salty olives and capers in the recipe.
- If sauce thickens too much during cooking, add more white wine or water to loosen it.
User Reviews
Overall Rating
4.8
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