There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it’s really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper.
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Servings: 6
Ingredients
- 2 potatoes
- salt to taste
- 2 tablespoons olive oil
- 1 onion, minced
- 1 green bell pepper, minced
- 2 teaspoons crushed garlic
- 1 ½ pounds lean ground beef
- 2 cups dry red wine
- 1 (15 ounce) can tomato sauce
- ⅔ cup pimiento-stuffed green olives, drained and chopped
- ½ cup capers, drained
- ¼ cup golden raisins
- 1 teaspoon ground cumin
- 1 pinch dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 teaspoon olive oil
Steps
- Place potatoes into a large pot with enough water to cover; season with salt. Bring to a boil; reduce heat to medium-low, cover the pot, and cook potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir onion, green bell pepper, and garlic in hot oil until vegetables soften, about 5 minutes.
- Crumble ground beef into onion mixture, breaking meat into smaller pieces as you mix; cook and stir until beef is completely browned, 7 to 10 minutes. Drain excess fat.
- Stir red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until wine has reduced significantly, 25 to 30 minutes.
- Peel cooled potatoes and cut into chunks.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook potatoes in hot oil until browned, about 5 minutes.
- Gently fold potatoes into simmering ground beef mixture; cook for 5 minutes.
