Description
A flavorful and classic Cuban Picadillo recipe featuring ground beef, vegetables, olives, capers, and raisins, simmered in a rich tomato-based sauce.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup beef broth
- 1/2 cup dry white wine (or additional beef broth)
- 1/2 cup green olives, sliced
- 1/4 cup capers, drained
- 1/4 cup golden raisins
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease and set beef aside.
- In the same skillet, add the chopped onion and green bell pepper. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Return the ground beef to the skillet. Stir in the diced tomatoes (undrained), beef broth, white wine (or additional broth), olives, capers, raisins, cumin, oregano, and bay leaf. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20-30 minutes, or longer for flavors to deepen (up to an hour), stirring occasionally.
- Remove the bay leaf before serving. Serve hot, typically with white rice and fried plantains.
Notes
- For a deeper flavor, you can simmer the picadillo for longer than an hour.
- Serve with white rice and fried plantains for an authentic Cuban experience.
- Adjust salt and pepper to your preference.