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Cuban Beef Picadillo Recipe

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4.2 from 41 reviews

Cuban Beef Picadillo is a savory and hearty ground beef dish simmered with tomatoes, olives, and sweet currants, flavored with aromatic spices like oregano, cumin, and paprika. This traditional Cuban comfort food offers a perfect balance of sweet and savory notes and is great served over rice or with warm bread.

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 (14oz) 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

  1. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. 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 freshly ground black pepper.
  2. Sauté Vegetables: Reduce heat to medium and add the chopped onion and diced red bell pepper. Sauté until softened, about 2 to 3 minutes. Then add the minced garlic and sauté an additional 1 minute until fragrant.
  3. Add Wine (Optional): Pour in the dry white wine if using, scraping the bottom of the skillet with a wooden spoon to lift any browned bits. Cook until the wine has evaporated completely.
  4. 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 evenly.
  5. Simmer Covered: Cover the skillet and let the mixture simmer over medium-low heat for 15 minutes to allow flavors to meld.
  6. Add Sweet and Briny Ingredients: Uncover the skillet and stir in the dried currants or raisins and green olives. Continue cooking uncovered for an additional 10 to 15 minutes to thicken the sauce and blend flavors.
  7. Final Seasoning: Taste the picadillo and adjust seasonings with additional salt or pepper if needed.
  8. Garnish and Serve: Stir in the chopped parsley right before serving. Serve hot over rice or accompanied by warm bread for a classic Cuban meal.

Notes

  • Using lean ground beef helps keep the dish healthier but still flavorful.
  • The dry white wine is optional but adds nice acidity; you can substitute with beef broth if preferred.
  • If you prefer a spicier version, add a pinch of cayenne pepper or chopped jalapeño along with the spices.
  • Dried currants or raisins contribute a subtle sweetness that balances the savory flavors perfectly.
  • Green pitted olives bring a briny punch, so adjust amount based on personal taste preferences.
  • Allow the picadillo to rest a few minutes after cooking for the flavors to settle before serving.

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