Cuban Inspired Picadillo Recipe with Minced Beef

Cuban inspired minced beef picadillo with potatoes and brown rice.

Cuban Inspired Picadillo Recipe with Minced Beef

My take on a Cuban picadillo is a gloriously simple and outrageously delicious one-pot minced beef dish that combines the sweetness of raisins with the umami savoury vibes of capers.

Course Main Course

Cuisine Anglo Cuban

Keyword beef picadillo recipe, cuban beef picadillo, cuban picadillo, picadillo

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings Servings

Calories 865kcal

Author Brian Jones

Ingredients

1 Medium Onion 150g
1 Medium Red Pepper 150g
4 Garlic Cloves
1 tablespoon Olive Oil
350 g Minced Beef 12oz
1 Medium-Large Potato 250g
125 ml Dry White Wine ½ Cup
200 g Tomato Passata ¾ Cup
1½ tablespoon Tomato Puree
2 tablespoon Worcestershire Sauce
1 teaspoon Ground Cumin
2 teaspoon Dried Oregano
½-¾ teaspoon Salt
¼ teaspoon Black Pepper
1 Bay Leaf
3 tablespoon Capers 45-50g
50 g Raisins ¼ Cup

Instructions

Cut the onion in half, peel it and then cut it into a 5mm (¼") dice.
Remove the seeds and stem from the red pepper, then cut the flesh into a 5mm (¼") dice
Heat a 25cm (10") frying pan over a low heat, add the olive oil and toss in the onion and red pepper. Sweat them down without adding any colour for 12-15 minutes.
Peel the garlic cloves and then dice them as finely as you can.
Peel the potato and cut it into a 12-17mm (½-¾") dice, plunge the potato into cold water until you are ready to use it.
Toss in the garlic and cook for another minute or two, then turn the heat up to high.
Once the vegetables begin to sizzle, add the minced beef and cook it until it is well browned. This will take around 5 minutes.
Turn the heat down to medium, season the meat with the salt, pepper, cumin and oregano and give everything a stir.
Add the tomato puree and cook it out in the fat from the meat for a minute or two, stirring all of the time, then reduce the heat to low-medium.
Drain the potatoes and dry them on some kitchen paper, add them to the pan and stir, then pour in the white wine, Worcestershire sauce, tomato passata and add the bay leaf, capers and raisins, stir to combine, add a lid and cook for 35-40 minutes.
Remove the lid and cook for another 10-12 minutes over a medium heat or until the thick sauce has cooked into the meat and potatoes.

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