Cuban-Style Picadillo
Juicy Cuban ground beef simmered in a rich tomato sauce with green olives, capers and raisins — a savory-sweet dish traditionally served with white rice.
Ingredients
- beef mince600 g
- onion1 pcs
- garlic3 cloves
- bell pepper1 pcs
- tomatoes400 g
- tomato paste2 tbsp
- dry white wine60 ml
- green olives80 g
- capers20 g
- raisins50 g
- cumin1 tsp
- dried oregano1 tsp
- bay leaf2 leaf
- olive oil3 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Heat the olive oil in a deep skillet over medium heat. Finely chop the onion and bell pepper, and press the garlic through a garlic press — add the vegetables to the skillet and sauté for 5–6 minutes until the onion softens.
Add the ground beef, breaking it up into small pieces with a spatula. Season with cumin, oregano, salt and black pepper, and cook for 8–10 minutes over medium-high heat until the meat is browned and the excess liquid has evaporated.
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet, and cook for 1–2 minutes to let the alcohol evaporate.
Grate the tomatoes and add them to the meat along with the tomato paste and bay leaf, then stir to combine.
Reduce the heat to low, cover, and simmer for 15–18 minutes, stirring occasionally, until the sauce starts to thicken.
Remove the lid, add the olives, capers and raisins, and cook for another 5 minutes uncovered until the sauce reaches the desired consistency.
Remove the bay leaf, adjust salt and pepper to taste, and serve hot with white rice.
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