Cuban Beef Picadillo Recipe
Introduction
Cuban Beef Picadillo is a savory, comforting dish featuring ground beef simmered with tomatoes, olives, and a touch of sweetness from currants or raisins. This flavorful stew is perfect served over rice and offers a delicious taste of Cuban home cooking.
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- ⅓ cup dry white wine (optional)
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- ¼ cup Worcestershire sauce
- ⅓ cup dried currants or raisins
- ½ cup green pitted olives
- ⅓ cup chopped parsley
Instructions
- Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 to 8 minutes. Season with salt and pepper.
- Step 2: Reduce the heat to medium. Add the chopped onion and diced red bell pepper, sautéing until softened, about 2 to 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Step 3: If using, pour in the white wine and cook, scraping the bottom of the skillet with a wooden spoon to release any browned bits, until the liquid has evaporated.
- Step 4: Stir in the paprika, cumin, dried oregano, crushed tomatoes, tomato paste, Worcestershire sauce, and a pinch of salt and pepper.
- Step 5: Cover the skillet and simmer over medium-low heat for 15 minutes.
- Step 6: Add the currants or raisins and green olives. Continue cooking uncovered for another 10 to 15 minutes to blend the flavors and reduce the sauce slightly.
- Step 7: Taste the picadillo and adjust seasonings as needed.
- Step 8: Stir in the chopped parsley just before serving. Enjoy with white rice for a classic Cuban meal.
Tips & Variations
- For a richer flavor, substitute part of the ground beef with ground pork.
- If you prefer a spicier dish, add a pinch of cayenne pepper or a diced jalapeño along with the bell pepper.
- Use golden raisins instead of currants for a sweeter touch.
- Adding a splash of fresh lime juice just before serving can brighten the flavors.
- Serve with warm tortillas or crusty bread for a different twist.
Storage
Store leftover picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the sauce has thickened too much. This dish also freezes well; freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Cuban Picadillo without alcohol?
Yes, the white wine is optional and can be omitted without affecting the overall flavor too much. You can replace it with a little beef broth or water if desired.
What can I serve with Cuban Picadillo?
Picadillo is traditionally served over white rice. It also pairs well with black beans, fried plantains, or a fresh salad for a complete meal.
Print
Cuban Beef Picadillo Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Cuban Beef Picadillo is a classic, flavorful ground beef dish simmered with tomatoes, olives, dried fruits, and spices. This hearty and aromatic recipe brings together sweet and savory elements that create a perfect balance of tastes, making it a beloved staple in Cuban cuisine.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- ⅓ cup dry white wine (optional)
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- ¼ cup Worcestershire sauce
- ⅓ cup dried currants or raisins
- ½ cup green pitted olives
- ⅓ cup chopped parsley
Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned, about 5 to 8 minutes. Season with salt and pepper to taste.
- Sauté Vegetables: Reduce the heat to medium and add the finely chopped onion and diced red bell pepper. Sauté until the vegetables are softened, around 2 to 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze with Wine (Optional): Pour in the dry white wine, if using, and cook while scraping the bottom of the skillet with a wooden spoon to lift any browned bits. Continue cooking until the wine has mostly evaporated.
- Add Spices and Tomato Base: Stir in the paprika, cumin, dried oregano, crushed tomatoes, tomato paste, Worcestershire sauce, and a pinch of salt and pepper. Mix well to combine all ingredients thoroughly.
- Simmer Covered: Cover the skillet and simmer the mixture on medium-low heat for 15 minutes to allow flavors to meld.
- Add Currants and Olives: Stir in the dried currants or raisins and the green pitted olives, then continue cooking uncovered for another 10 to 15 minutes, allowing the sauce to reduce slightly and thicken.
- Adjust Seasoning: Taste the picadillo and adjust salt and pepper as needed for perfect balance.
- Finish with Parsley and Serve: Stir in the chopped parsley just before serving to add a fresh, herbaceous note. Serve hot as a hearty main dish or over rice.
Notes
- Using lean ground beef helps keep the dish flavorful but not overly greasy.
- The white wine is optional but adds depth and brightness to the sauce.
- Substitute currants with raisins if preferred.
- Adjust the amount of olives to taste, as they provide a salty contrast.
- This dish pairs wonderfully with white rice, black beans, or fried plantains.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
Keywords: Cuban picadillo, ground beef recipe, Cuban cuisine, savory beef dish, tomato beef picadillo, traditional Cuban food
