BRAZILIAN PICADILLO RECIPE
This easy, meaty Brazilian picadillo recipe is perfect for weeknight dinners. Made with simple spices and the delicious tang from green olives, this recipe makes for an easy-to-make, no-fuss meal. Serve it over Brazilian rice or noodles for a terrific and economical meal your familia will love!
Provided by aline_shaw
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the olive oil, and when the oil is hot, add in the onions and the bell pepper. Saute until they are soft - about 2-3 minutes.
- Add the garlic, and sauté until fragrant - about 1-2 minutes.
- Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally - about 5 minutes.
- Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
- Next, add in the olives, and the vinegar, and stir to combine.
- Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
- Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
- Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
- Finish with the parsley and serve!
Nutrition Facts : ServingSize 1 serving, Calories 315 kcal, Carbohydrate 6 g, Protein 17 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 64 mg, Sodium 605 mg, Fiber 2 g, Sugar 2 g
PICADILLO
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook beef in a large pan over medium heat until browned. Add granulated garlic, onion, salt and pepper and mix the seasonings into the beef, then stir in tomatoes and jalapenos. Let simmer, stirring occasionally, for 20 minutes. Stir in the green beans and let simmer, stirring occasionally, for 10 minutes.
PORTUGUESE PORK PICADINHOS
Had this at a restaurant 15 years ago as an appetizer & have been making it ever since as a main meal. Nice flavors that all blend well together.
Provided by ChefRed
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brown pork in hot skillet until nice golden color with 4 tablespoons of olive oil. add potatoes and.
- add chorizio into pan. Saute with pork until chorizio looses some of its red color.
- clean clams & steam open. throw away those that don't open. In a 13 x 9 pan, add pork & chorizio mixture, clams, scallops,pepperonici , olives. If you don't have the olives , pepperoncini,or wine, you will need to add vinegar to give it some tartness. Capers would be a nice touch as suggested by a reader.
- pepperoncini. Pour wine and olive oil over and cover with aluminum foil.
- cook for 40 minutes at 350.
- Serve with white rice.
Nutrition Facts : Calories 967.8, Fat 52.1, SaturatedFat 12.7, Cholesterol 304.6, Sodium 1686, Carbohydrate 44.3, Fiber 5.6, Sugar 4.5, Protein 71.5
BEEF PICADILLO
One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Soak the currants in the sherry.
- Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
- Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
- Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
- Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.
PICADINHO
Steps:
- Heat a medium cast-iron and enamel casserole, or other heavy oven safe pan over medium high heat. Cook the bacon until crisp, then add the onion. Stir frequently for about 5 minutes, or until golden, taking care not to let it burn. With a slotted spoon, transfer the mixture to a bowl. Let the fat in the pan get very hot, and add the meat. Brown the meat, turning so that each piece is evenly golden.
- Add the tomatoes and peppers and cook, stirring frequently, for 2 minutes more. Add the malagueta liquid, salt, black pepper, water, and bacon onion mixture, and stir to mix. Reduce the heat to low. Simmer for about 5 minutes, or until the sauce is thickened and the meat is done to your liking. Do not overcook or the meat will become tough. Spoon the stew into large, heated bowls and scatter green onions over the top.
CUBAN PICADILLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 40m
Yield about 6 cups
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
- Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm:
- As a filling for empanadas or tacos
- Over white rice with fried plantains or black beans
- With a side salad and black beans
- To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
PICADILLO
Picadillo is one of the Cuban dishes I discovered while living in Miami. This version is always a hit with my family and friends. I serve picadillo over white or yellow rice. Black beans and garlic bread make a nice accompaniment.
Provided by Patty Mae
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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