Picadillo a la Habanera (Cuban Ground Beef)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Cuban
Picadillo a la Habanera (Cuban Ground Beef)
Description
The recipe begins by washing, peeling, and dicing potatoes, which are soaked in salted water to prevent discoloration. After draining, the potatoes are pan-fried until golden and softened. Then diced bell pepper, onion, and crushed garlic are sautéed until the onion is translucent. Ground beef is added and cooked thoroughly, broken into small pieces for even browning. Red wine is introduced mid-cooking and allowed to evaporate to deepen flavor.
Tomato sauce and spices—cumin, oregano, bay leaf, and pepper—are stirred in, with the mixture thickening over several minutes. Chopped green olives and raisins are added for contrasting tastes, and the dish is simmered briefly to integrate flavors. Parsley can be added as a fresh garnish. The mix has tender-textured potatoes entwined with flavorful meat and a balance of savory, mildly spicy, and sweet elements.
Traditionally, Picadillo a la Habanera is served with rice or used as a filling for various dishes, providing a versatile and satisfying Cuban comfort food.
Ingredients
- 500 gr picadillo (ground beef or veal)
- 1 potato medium, white variety
- 1/2 bell pepper
- 1 onion
- 4 cloves garlic
- neutral cooking oil generic cooking oil
- 60 ml red wine
- salt to taste
- 150 gr tomato puree or tomato sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano ground
- 1 bay leaf
- a pinch pepper powder
- green olives seedless
- raisins
- parsley
Instructions
- Wash the potato, peel it and chop it into small cubes and soak it in water and a bit of salt to avoid oxidation.
- Once ready to cook, drain the potato cubes and dry on a paper towel to prevent the oil from jumping.
- Heat about 5 tablespoons of cooking oil in a frying pan and add the potato cubes. Stir often until the cubes become golden and softened. Then add the bell pepper, onion and crushed garlic to the pan. Sauté everything together for a couple of minutes until the onion turns translucent.
- It's time to add the picadillo meat. Cook it, stirring continuously for 5 to 8 minutes, breaking any lumps with a wooden spoon. Once the meat is halfway cooked, pour 1/4 of a cup of wine and turn the heat up while the alcohol evaporates. Add a dash of salt.
- Next, add 150g / 5 ⅓ oz tomato sauce and cumin, oregano, the bay leaf and some powdered red pepper.
- Thicken the sauce for 5 more minutes and add the chopped olives and raisins. Stir everything together for a minute, then turn off the heat.
- Garnish with some freshly chopped parsley and enjoy!
Notes
User Reviews
Overall Rating
4.9
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