Description
This Cuban Picadillo recipe is packed with traditional Latin American flavors. Ground beef simmers with onions, green bell pepper, garlic, tender potatoes, tomato sauce, warm spices, Spanish olives, and sweet raisins for a delicious balance of savory, tangy, and salty-sweet flavors. Serve it over fluffy white rice for a comforting family dinner ready in under an hour.
Ingredients
- 2 small Yukon Gold or russet potatoes, cut into 3/4-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 medium yellow or red onion, finely chopped (about 1 cup)
- 1 small green bell pepper, cored, seeded, and finely chopped (about 3/4 cup)
- 4 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds lean ground beef
- 1/2 cup dry white wine
- 1 cup tomato sauce
- 2 bay leaves
- 1 cup broth (beef, chicken, or vegetable)
- 1/2 cup pimento-stuffed Spanish olives, plus 2 tablespoons olive brine
- 3–4 tablespoons raisins (optional)
- 2 tablespoons chopped cilantro, plus more for garnish (optional)
Instructions
- Place the cubed potatoes in a small saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 5–6 minutes, until just slightly tender. Drain and set aside.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and green bell pepper and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
- Stir in the tomato paste, oregano, cumin, salt, and black pepper. Cook for about 1 minute, stirring constantly, until the spices are toasted and the tomato paste darkens slightly.
- Add the ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned and no longer pink.
- Pour in the white wine and cook for 1–2 minutes, scraping up the browned bits from the bottom of the pan, until the wine has slightly reduced.
- Stir in the tomato sauce, bay leaves, and broth. Bring to a gentle simmer. Add the par-cooked potatoes, olives, olive brine, and raisins if using. Stir to combine.
- Reduce the heat to medium-low, cover, and simmer for 20–25 minutes, stirring occasionally, until the potatoes are fully tender and the flavors have melded.
- Remove from the heat and stir in the chopped cilantro. Taste and adjust the seasoning as needed. Garnish with additional cilantro if desired, and serve warm over white rice.
Notes
- Potatoes: Parboiling the cubed potatoes for 5–6 minutes helps them become tender faster. To skip this step, add the potatoes raw and simmer the picadillo for an additional 10–15 minutes, or until tender. Add a little extra broth if the sauce becomes too dry.
- Ground beef: Lean ground beef, such as 85/15, works well and helps prevent the dish from becoming too greasy. If using beef with a higher fat content, drain off excess fat after browning.
- Raisins: Raisins are optional, but they add a traditional sweet contrast to the savory beef, olives, and spices.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Reheat in a saucepan over medium heat until warmed through. Add a splash of broth if needed to loosen the sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban