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Cuban Picadillo

Method

  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, capsicum, chillies and garlic. Add the mince and cook until it changes colour, breaking up with a wooden spoon as you do so. 
  • Then add the oregano, cumin and sambal to the pot. Mix well and add the tomatoes, stock, bay leaves, raisins, olives, balsamic, seasonings and capers. Mix well, turn down the heat and gently simmer for 30-45 mins until thick and fragrant.
  • Serve on a bed of rice, garnished with a dollop of sour cream and a sprinkling of parsley.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 green capsicum, cored, seeded & diced
  • 3 small chillies, chopped
  • 3 garlic cloves, crushed
  • 700 gm lean minced beef
  • 1 tspn dried oregano
  • 1 tspn ground cumin
  • 1 heaped tspn sambal oelek
  • 2 cans diced tomatoes, drained a little
  • 1 cup beef stock
  • 2 bay leaves
  • a good handful of raisins
  • 12 stuffed green olives
  • a splash of balsamic (or red wine) vinegar
  • freshly ground salt & pepper
  • 1 heaped tspn capers
  • steamed rice
  • sour cream
  • 1 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm