Cuban Picadillo

Ingredients

• 15 ml (1 tbsp)olive oil
• 454 g (16 oz)minced beef
• 1, choppedonion
• 2, mincedgarlic cloves
• 1, choppedtomato
• 1, choppedred pepper
• 30 ml (2 tbsp)green olives
• 30 ml (2 tbsp)olive brine
• 5 ml (1 tsp)ground cumin
• 1bay leaf
• 113 g (4 oz)tomato sauce
• 59 ml (2 oz)water
• to tastesalt
• to tastepepper
• 30 ml (2 tbsp)cilantro

Instructions

1. 1

   Brown the beef

   Warm the olive oil in a frying pan over medium heat. Add the minced beef and cook for 7 minutes, breaking it up with a wooden spoon as it browns.

2. 2

   Add the aromatics

   Add the onion, garlic, tomato and red pepper, then cook over low heat for 5 minutes. Stir in the olives, olive brine, cumin and bay leaf, and simmer for 3 minutes.

3. 3

   Simmer the picadillo

   Pour in the tomato sauce and water, then season with salt and pepper to taste. Lower the heat and simmer for 20 minutes.

4. 4

   Garnish and serve

   Serve warm from the frying pan, garnished with cilantro. Plate it alongside a helping of white rice.

What is Cuban picadillo?

Picadillo is a home-style minced meat dish found in several Latin American and Caribbean cuisines, with ingredients and seasonings that vary by place and family. Cuban versions are known for a balance of savoury beef, tomato and briny olives.

This version cooks the beef with onion, garlic and peppers, then lets cumin, olives and olive brine season the tomato sauce. The result is a straightforward, hearty stew that pairs naturally with rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1480 calories, 108g protein, 30g carbs, 100g fat.

Most of the protein and fat come from the minced beef, while the oil adds further fat. The tomato, onion and pepper contribute most of the carbohydrates, with the listed portion of beef making this a very large single serving. Serve a smaller amount with rice and extra vegetables to spread the meal across the plate.

Building the flavour

Beef: Minced beef gives the dish its substantial, savoury base. Break it into small pieces as it browns so the seasoning and sauce can reach throughout.

Olives: Green olives and their brine bring a salty, sharp counterpoint to the tomato. Taste before adding much salt, since the brine contributes seasoning too.

Cumin: A teaspoon is enough to give the sauce a warm, earthy note without obscuring the beef and olives.

The first pan stage

Browning: Start with the pan at medium heat and spread the beef across its surface. Keep breaking up the meat for the full 7 minutes, until it has begun to brown.

Vegetables: The onion, garlic, tomato and pepper cook over low heat for 5 minutes. This softens them before the olives, brine, cumin and bay leaf have their short 3-minute simmer.

Getting the texture right

Sauce: The tomato sauce and water make a loose mixture that reduces as the picadillo simmers. Keep the heat low, as directed, and let the 20-minute cooking time concentrate the flavours.

Doneness: The recipe gives a simmering time rather than a specific visual test. Before serving, check that the mixture is hot throughout and that the beef is cooked through.

Seasoning and timing

Salt: Olive brine can make the sauce salty, so add salt cautiously and taste as you season. Pepper is added to taste as well.

Timing: The method includes 7 minutes for browning, 5 minutes for the vegetables, 3 minutes with the olives and spices, and 20 minutes for the final simmer. Keep the bay leaf in the pan while the sauce simmers.

What to serve with it

Rice: White rice is the serving suggestion in the recipe and is useful for catching the tomato and olive sauce. It is not included in the ingredient list, so prepare it separately.

Fresh finish: Add the cilantro as a garnish just before serving. Its fresh, herbal flavour contrasts with the rich beef and briny sauce.

Recipe notes & tips

• Use a wooden spoon to break the beef into evenly sized pieces as it browns.
• Keep the vegetable stage over low heat so the garlic does not scorch.
• Taste the sauce before adding salt because the olives and brine are already salty.
• Remove the bay leaf before serving.
• Serve the picadillo promptly while it is warm and the sauce is spoonable.

Variations

• Add raisins: Stir a small amount into the sauce during the final simmer for a sweet contrast.
• Use black olives: Swap them for the green olives for a different briny flavour.
• Add chilli: Include chopped fresh chilli with the onion and pepper for extra heat.
• Serve in a baked potato: Spoon the warm picadillo over a baked potato instead of rice.
• Use turkey: Replace the beef with minced turkey, adjusting cooking as needed until cooked through.

Common mistakes to avoid

• Crowding the beef: Break it up and spread it across the pan so it can brown rather than clump together.
• Cooking the garlic too hot: Keep the vegetables over low heat to avoid scorching the garlic.
• Adding salt too early: Taste after adding the olive brine, then season as needed.
• Skipping the simmer: Allow the full 20 minutes for the tomato sauce to cook down and the flavours to combine.
• Serving with the bay leaf: Remove it before plating so nobody bites into it.

How to store

Refrigerate leftovers promptly in an airtight container and use within 3 days. Reheat in a pan over a gentle heat until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions