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Cuban-Style Picadillo
Cuban-Style Picadillo
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Classic Cuban picadillo: Ground beef with golden raisins, capers, and olives in a savory tomato-wine sauce.
Ingredients:
  • 2 potatoes
  • salt to taste
  • 1 onion, minced
  • 1 green bell pepper, minced
  • 2 teaspoons crushed garlic
  • 1.5 pounds lean ground beef
  • 2 cups dry red wine
  • 1 (15 ounce) can tomato sauce
  • 0.66666668653488 cup pimiento-stuffed green olives, drained and chopped
  • 0.5 cup capers, drained
  • 0.25 cup golden raisins
  • 1 teaspoon ground cumin
  • 1 pinch dried oregano
  • 0.25 teaspoon black pepper
  • 1 teaspoon olive oil
Instructions:
  • In a large pot, add potatoes and enough water to cover. Season with salt, bring to a boil, then cover and simmer until tender, about 20 minutes. Drain and let cool.
  • In a large Dutch oven over medium heat, sauté the onion, green bell pepper, and garlic in 2 tablespoons of olive oil until the vegetables soften, approximately 5 minutes.
  • Break up the ground beef into the onion mixture, ensuring the meat is in small pieces while cooking until fully browned, for about 7 to 10 minutes. Remove excess fat from the mixture.
  • Mix the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef. Bring to a boil, then lower the heat and simmer until the wine reduces by half, about 25 to 30 minutes.
  • Peel the chilled potatoes and chop them into chunks.
  • In a skillet over medium heat, sizzle 1 teaspoon of olive oil. Brown the potatoes in the fragrant oil for about 5 minutes.
  • Combine the cooked potatoes with the simmering ground beef mixture, letting the flavors meld for 5 minutes.

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