Cuban Beef Picadillo
Picadillo is ground beef cooked in a seasoned tomato sauce, made in many versions across Latin America and the Caribbean. The Cuban version starts with a sofrito of onion, green pepper and garlic, adds cumin, oregano and a splash of dry white wine, and finishes with green olives and raisins for a salty and sweet balance. It takes 45 minutes in one skillet and is usually served with white rice, black beans and fried sweet plantains.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 35 mins
- Total Time
- 45 mins
- Servings
- 4 servings
How do you make Cuban Beef Picadillo?
Cook a diced onion and green pepper in olive oil for 6-8 minutes, add garlic, then brown 500 g ground beef until it reaches 71°C (160°F). Stir in cumin, oregano, a splash of white wine, 250 ml tomato sauce, a bay leaf, halved green olives and raisins. Simmer uncovered for 15 minutes, until thick, and serve over white rice.
- Total time
- 45 mins
- Calories
- 415 per serving
- Protein
- 26 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
To serve
Equipment
Large skillet (30 cm / 12 inch) · Wooden spoon
Quick Directions
Make the sofrito
Heat the olive oil in a large skillet over medium heat.
Brown the beef
Turn the heat to medium-high, add the beef and break it into small crumbles with a wooden spoon.
Season and add the wine
Stir in the cumin, oregano, salt and pepper and cook for 1 minute.
Simmer
Add the tomato sauce, tomato paste, water, bay leaf, olives and brine, the raisins, and the capers if using.
Serve
Remove the bay leaf and taste for salt; the olives and capers are already salty, so you may not need more.
Step-by-Step Instructions
Every step for making cuban beef picadillo, written out in full.
Make the sofrito
Heat the olive oil in a large skillet over medium heat. Add the onion and green pepper and cook for 6-8 minutes, stirring often, until soft and the onion is translucent. Add the garlic and cook for 1 minute.
Brown the beef
Turn the heat to medium-high, add the beef and break it into small crumbles with a wooden spoon. Cook for 6-8 minutes, until browned with no pink remaining and it reaches 71°C (160°F). Spoon off the excess fat if there is a lot.
Season and add the wine
Stir in the cumin, oregano, salt and pepper and cook for 1 minute. Pour in the wine and let it bubble for 1-2 minutes, scraping up the browned bits, until most of it has evaporated.
Simmer
Add the tomato sauce, tomato paste, water, bay leaf, olives and brine, the raisins, and the capers if using. Bring to a simmer, then lower the heat and cook uncovered for 15 minutes, stirring now and then, until the sauce has thickened and clings to the meat. It should be moist, not soupy.
Serve
Remove the bay leaf and taste for salt; the olives and capers are already salty, so you may not need more. Serve over white rice with black beans and fried sweet plantains, scattered with parsley or cilantro.
Recipe Tips
- Dice the onion and pepper small, about 5 mm, so they soften into the sauce.
- Pimento-stuffed manzanilla olives are the usual choice. The spoonful of brine adds tang without extra vinegar.
- If you leave out the raisins, add a pinch of sugar to balance the olives and tomato.
- Picadillo keeps for 4 days in the fridge, so it is easy to cook ahead and reheat with freshly cooked rice.
Variations
- With potatoes: add 1 potato (about 250 g), peeled and cut into 1 cm cubes, with the tomato sauce plus 125 ml (1/2 cup) more water, and simmer for 20 minutes, until the potato is tender.
- Beef and pork: use 250 g ground beef and 250 g ground pork, cooked to the same 71°C (160°F).
- As a filling: use cooled picadillo to fill empanadas, stuffed peppers or tacos.
Nutrition (per serving)
| Calories | 415 |
|---|---|
| Protein | 26 g |
| Carbs | 20 g |
| Fat | 25 g |
| Saturated fat | 8 g |
| Fibre | 3.5 g |
| Sugar | 11.5 g |
| Sodium | 1040 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the picadillo within 2 hours in an airtight container for up to 4 days. Store rice separately: cool it quickly and refrigerate within 1 hour if you can, and no later than 2 hours after cooking, for up to 3 days.
- Freezer
- Freeze the cooled picadillo in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium heat with a splash of water, stirring, until hot to 74°C (165°F).
Cuban Beef Picadillo FAQs
What is Cuban picadillo?
Cuban picadillo is ground beef cooked with a sofrito of onion, green pepper and garlic in a tomato sauce seasoned with cumin and oregano, then finished with green olives and often raisins and capers. It is usually served with white rice, black beans and fried sweet plantains.
Do you have to add raisins to picadillo?
No. Raisins are common in Cuban picadillo because their sweetness balances the salty olives, but many cooks leave them out. If you skip them, add a pinch of sugar so the sauce doesn't taste too sharp.
What do you serve with picadillo?
The classic plate is white rice and black beans with fried sweet plantains. Picadillo also works as a filling for empanadas, tacos and stuffed peppers, or served with a fried egg on top.
Can I make picadillo without wine?
Yes. Use the same amount of water with 1 tsp white wine vinegar or lime juice for a little acidity. Simmering the wine for 1-2 minutes cooks off much of the alcohol but not all of it, so leave it out for anyone avoiding alcohol.
Is picadillo gluten-free?
This version is gluten-free as written: ground beef, vegetables, spices, tomato sauce, wine, olives and raisins are naturally free of gluten. If you need to be strict, check the label on canned tomato sauce, since a few brands add thickeners.
Can you freeze picadillo?
Yes. Cool it, then freeze it in airtight containers for up to 3 months. Thaw it overnight in the fridge and reheat it until hot to 74°C (165°F). Cook rice fresh to serve with it.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
