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Cuban Beef Picadillo Recipe

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4.3 from 81 reviews

Cuban Beef Picadillo is a flavorful and hearty ground beef dish simmered with aromatic spices, tomatoes, olives, raisins, and a touch of Worcestershire sauce. This classic Cuban comfort food combines a perfect balance of savory, sweet, and tangy notes, making it a perfect main dish served with rice or plantains.

Ingredients

Meat and Vegetables

  • 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

Seasonings and Sauces

  • 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 (14oz) can crushed tomatoes
  • 1 tablespoon tomato paste
  • ¼ cup Worcestershire sauce

Additional Flavorings

  • ⅓ cup dried currants or raisins
  • ½ cup green pitted olives
  • ⅓ cup chopped parsley

Instructions

  1. Brown the beef: 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.
  2. Sauté vegetables: Reduce the heat to medium, add the chopped onion and red bell pepper, and cook until softened, about 2 to 3 minutes. Add the minced garlic and sauté for another minute until fragrant.
  3. Deglaze with wine (optional): Pour in the dry white wine if using, scraping the skillet bottom with the wooden spoon to loosen browned bits. Cook until the wine has evaporated.
  4. Add spices and liquids: Stir in paprika, cumin, oregano, crushed tomatoes, tomato paste, Worcestershire sauce, and adjust seasoning with salt and pepper.
  5. Simmer the picadillo: Cover the skillet and let it simmer on medium-low heat for 15 minutes to meld the flavors.
  6. Add currants and olives: Stir in the dried currants or raisins and green olives. Continue cooking uncovered for another 10 to 15 minutes until the sauce thickens slightly.
  7. Final seasoning and garnish: Taste and adjust salt and pepper if necessary. Stir in chopped parsley just before serving.

Notes

  • Using lean ground beef helps reduce excess fat and keeps the dish healthier.
  • White wine is optional but adds a nice depth of flavor when deglazing the pan.
  • Dried currants or raisins add a subtle sweetness that balances the savory and tangy ingredients.
  • Green olives bring a salty, briny contrast to the dish.
  • Picadillo can be served over white rice, black beans, or with fried plantains for a complete Cuban meal.
  • Leftovers keep well in the refrigerator for 3-4 days and also freeze nicely for up to 2 months.

Find it online: https://flavorspath.com/cuban-beef-picadillo-recipe/