Being married to a beautiful Cuban lady, I have had the fortune to learn much of the Cuban culture and their fantastic food from both her and her family. Here is one of my favorites. Picadillo is about as common to Cuban cuisine as fried chicken is in Alabama. This is a very authentic recipe. Try it and I'll bet you will like it :smile:. Much like Chili, this dish gets better with time. Make a day or two in advance for best flavor.
BTW: If you ever have the opportunity to attend a Cuban celebration...DO NOT miss it. They know how to host a throw-down. :cool2:
Cuban Picadillo
· ¼ cup Spanish olive oil ( for sautéing)
· 1 medium sized white onion, chopped
· 1 medium sized green pepper, seeded and chopped
· 3 cloves garlic, finely chopped
· 1 pound ground beef, chuck or rump
· ¼ cup dry Sherry
· ½ cup canned crushed tomatoes or prepared tomato sauce
· 1 tbsp salt
· 1 tbsp Worcestershire sauce
· ½ tsp hot sauce (Tabasco, Crystal, Louisiana, etc)
· 1 small white baking potato, peeled and cut into small (¼)” cubes
· ¼ cup dark raisins
· ½ cup pimento-stuffed green olives, drained
· ¼ cup vegetable or peanut oil (for frying potato). Not required if boiling potato. See step-4 below
Garnish (Optional. See following step 6 below)
· 1 large egg, hard boiled and finely chopped
· ½ can early sweet peas (LeSueur), drained
Cooking Directions
1. In a large casserole, heat the olive oil over low heat until fragrant, and then add onion, bell pepper, and garlic. Cook until onion is translucent.
2. Add the beef and cook, stirring, until brown, 10 -15 minutes, and breaking up any large chunks. Drain excess fat.
3. Add the Sherry, tomatoes, salt, Worcestershire and hot sauce. Stir and cook uncovered over medium heat for about 15-minutes.
4. Heat vegetable oil in a small skillet over medium-high heat until fragrant. Fry chopped potato until golden.
OPTIONAL: You can also boil the potato, unpeeled and halved, in lightly salted water until just tender. Cube into small pieces ( ¼”)
5. Add the potato, raisins, and olives to the meat. Add salt & pepper to taste and continue cooking until most of the liquid is absorbed, about 10-15 minutes.
6. Transfer to a serving bowl.
OPTIONAL: Add chopped egg in the center and outline the border with peas.
Makes 4-6 servings
Serve over white rice with black beans and sweet fried plantains (Plátanos Maduros Fritos)
BTW: If you ever have the opportunity to attend a Cuban celebration...DO NOT miss it. They know how to host a throw-down. :cool2:
Cuban Picadillo
· ¼ cup Spanish olive oil ( for sautéing)
· 1 medium sized white onion, chopped
· 1 medium sized green pepper, seeded and chopped
· 3 cloves garlic, finely chopped
· 1 pound ground beef, chuck or rump
· ¼ cup dry Sherry
· ½ cup canned crushed tomatoes or prepared tomato sauce
· 1 tbsp salt
· 1 tbsp Worcestershire sauce
· ½ tsp hot sauce (Tabasco, Crystal, Louisiana, etc)
· 1 small white baking potato, peeled and cut into small (¼)” cubes
· ¼ cup dark raisins
· ½ cup pimento-stuffed green olives, drained
· ¼ cup vegetable or peanut oil (for frying potato). Not required if boiling potato. See step-4 below
Garnish (Optional. See following step 6 below)
· 1 large egg, hard boiled and finely chopped
· ½ can early sweet peas (LeSueur), drained
Cooking Directions
1. In a large casserole, heat the olive oil over low heat until fragrant, and then add onion, bell pepper, and garlic. Cook until onion is translucent.
2. Add the beef and cook, stirring, until brown, 10 -15 minutes, and breaking up any large chunks. Drain excess fat.
3. Add the Sherry, tomatoes, salt, Worcestershire and hot sauce. Stir and cook uncovered over medium heat for about 15-minutes.
4. Heat vegetable oil in a small skillet over medium-high heat until fragrant. Fry chopped potato until golden.
OPTIONAL: You can also boil the potato, unpeeled and halved, in lightly salted water until just tender. Cube into small pieces ( ¼”)
5. Add the potato, raisins, and olives to the meat. Add salt & pepper to taste and continue cooking until most of the liquid is absorbed, about 10-15 minutes.
6. Transfer to a serving bowl.
OPTIONAL: Add chopped egg in the center and outline the border with peas.
Makes 4-6 servings
Serve over white rice with black beans and sweet fried plantains (Plátanos Maduros Fritos)
