Cuban Beef Picadillo
Cuban Beef Picadillo is rated
out of
5 by
2.
Prep Time:
25 minutes
Cook Time:
25 minutes
Servings:
4
This Cuban-inspired dish is also delicious wrapped in corn tortillas as a filling for soft tacos or in flour tortillas for burritos. Or, serve it over spaghetti and top with shredded cheddar cheese for a quick version of Cincinnati chili.
Ingredients:
- 1 Tbs. olive oil
- 1 yellow onion, chopped
- 1 1/2 lb. lean ground beef chuck
- 2 garlic cloves, finely chopped
- 2 Tbs. chili powder
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1 can (28 oz.) diced tomatoes with juices
- 1 3/4 cups beef stock
- 2/3 cup raisins or currants
- 2 Tbs. tomato paste
- 1/4 cup red wine vinegar
- Salt and freshly ground pepper, to taste
- Steamed white rice for serving
Directions:
Cook the meat and onion
In a large, deep fry pan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, 3 to 4 minutes. Add the beef and cook, stirring to break up any clumps, until the meat begins to brown, 7 to 8 minutes. Spoon off and discard the excess fat.
Cook the tomatoes and seasonings
Stir in the garlic, chili powder, cinnamon and allspice and cook, stirring frequently, for 1 minute. Stir in the tomatoes with their juices, stock, raisins, tomato paste and vinegar. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened to a stewlike consistency, 10 to 15 minutes. Season with salt and pepper.
Divide the steamed rice among 4 shallow bowls, ladle the picadillo on top and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
In a large, deep fry pan over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, 3 to 4 minutes. Add the beef and cook, stirring to break up any clumps, until the meat begins to brown, 7 to 8 minutes. Spoon off and discard the excess fat.
Cook the tomatoes and seasonings
Stir in the garlic, chili powder, cinnamon and allspice and cook, stirring frequently, for 1 minute. Stir in the tomatoes with their juices, stock, raisins, tomato paste and vinegar. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened to a stewlike consistency, 10 to 15 minutes. Season with salt and pepper.
Divide the steamed rice among 4 shallow bowls, ladle the picadillo on top and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
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Rated 3 out of
5
by
RainyDay from
Easy, But Just OK
I made this last night. It came together quickly, but I had to make some adjustments to give it additional flavor. As written, it was a bit bland for my taste.
I used smoked olive oil to sauté the onion. To deepen the flavor, I added a TBP each of harissa and Aleppo pepper. I added about a 1/4 cup more red wine vinegar, additional tomato paste, some Chipotle Tabasco and a splash of red wine.
I also added Spanish olives with pimentos. I served over rice, topped with chopped avocado and cilantro. I added lime slices on the side for the juice if desired.
This dish was easy, but as written, didn't move me. I imagine this will be better as leftovers.
Date published: 2013-08-24
Rated 5 out of
5
by
woodlandbird from
Delicious and Easy
My boyfriend is half Cuban and was thrilled when I said we were going to make picadillo. Though this recipe is different (especially the spices) from his Cuban mother's recipe, we left it as is with just a few changes: we added 1/2 cup rinsed capers and 3/4 cup Spanish olives with pimentos, and because of the salt of the olives added no salt to the recipe at all. The meal was easy to prepare, the result was wonderful, and most importantly, my boyfriend was very pleased with it. We love cooking together and after a long day this was a nice break from our usual complicated (but fun!) recipes.
Date published: 2012-05-09