Cuban Picadillo

Picadillo, a savory blend of ground beef, raisins, olives and tomato sauce, is the only Cuban dish that my boyfriend José has made since we started going out some time ago. That being said, it is delicious, so I'm not really complaining. Still, I can't wait until he starts making ropa vieja, tostones, flan and pastelitos as well. Maybe some day his mother will teach him all her culinary secrets. Until then, picadillo will have to do. Note: Cuban food is NOT spicy at all, so this is the perfect Caribbean dish to make for less adventurous friends or relatives. We will be bringing it to Thanksgiving dinner with my Pennsylvania German relations for this very reason.

Cuban Picadillo

Serves about 6, approximately 345 calories per serving, without the traditional white rice.

1 and 1/2 lb organic lean ground beef
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves of garlic, pressed
6 oz. of pitted Spanish olives with the pimiento stuffing in the center
4 oz (half a cup) of raisins
2-3 bay leaves
1 tsp ground cumin
8 0z (1 cup) of a plain tomato sauce
1/2 cup white wine
2 tbsp cider vinegar (not traditional, but adds a nice flavour)
1 tbsp olive oil
Salt and fresh ground pepper to taste
Some people add 1/4 cup of capers to their picadillo, which you may do if you like. José and his mother make it without.

Procedure:

1. Heat the olive oil on medium high heat in a large pan or pot. Brown the ground beef. Add the onion, green pepper and garlic and continue cooking until the meat is well browned.

2. Once the beef is browned, add the olives, raisins, bay leaf, tomato sauce, wine, cumin, salt, pepper and vinegar and capers if you are using them.


3. Cover and simmer for about 30 minutes, stirring regularly, so the flavours have time to meld. This is traditionally served over white rice, with tostones or fried plantains.

Labels: