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Cuban Beef Picadillo

Cuban Beef Picadillo

Serves 5
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • Salt and pepper, to taste
  • Worcestershire sauce, to taste
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 1/4 cup white wine
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cumin
  • 1/2 cup raisins, roughly chopped
  • 1/2 cup pitted green olives, roughly chopped
  • 1/2 tablespoon white vinegar
  • Chopped fresh cilantro

Heat oil in a pan and add onion and garlic until softened. Add beef and cook until it is broken up and begins to brown. Season meat with salt, pepper and Worcestershire, then stir in tomato paste. Add stock, white wine, bay leaf, oregano and cumin.

Simmer uncovered about 5 minutes. Stir in raisins, olives and vinegar, then cover and continue to simmer for another 20 minutes, stirring occasionally. Taste for extra seasoning and remove bay leaf. Garnish with cilantro. 

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