Picadillo Cuban Ground Beef Food

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

CUBAN BEEF PICADILLO

Steps:

• In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
• In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
• Add the chopped garlic and cook until almost golden.
• Mix in the bell pepper, cumin, pepper and a little salt - not too much as the olives and capers are salty.
• Add the potatoes pieces and cook for about 5 minutes.
• Add the ground beef and the wine, let the liquid reduce.
• Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
• Cook for 5 more minutes and then add the olives and capers.
• Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
• Serve with rice, fried ripe plantains and a small salad.

EASY CUBAN PICADILLO

Steps:

• In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.

CUBAN PICADILLO

Steps:

• Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

PICADILLO

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

CUBAN PICADILLO

Steps:

• Mash the salt, pepper and garlic together in a mortar until well blended.
• Lightly brown this mixture in the lard/oil with the pepper and the onions until the onions become translucent.
• Add the tomato sauce and let it simmer for a minute.
• Add the vinegar.
• Add the meat and cook for 5-minutes.
• Add the cooking wine, olives and raisins.
• Simmer until liquid is absorbed (I usually let this simmer for around an hour or so on low, so the flavors meld together).
• Serve with rice and beans and a nice cold beer.
• Tastes even better the next day!

PICADILLO

Steps:

• Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.
• Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.
• Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.
• Reduce heat to low; cover pan and simmer for about 30 minutes.
• Remove bay leaf before serving.