Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 5 lb Ground Beef, 85% lean
  • 1/2 cup Dry Red Wine (or White Wine/Sherry)
  • 2 Tbsp Tomato Paste
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 2 Bay Leaves, dried
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper (or to taste)
  • 1 (15 oz) can Crushed Tomatoes or Tomato Sauce
  • 1/2 cup Beef Stock, low sodium
  • 1/2 cup Pitted Green Olives (Manzanilla), sliced
  • 2 Tbsp Capers, drained
  • 1/4 cup Raisins (optional)
  • 2 Tbsp Fresh Parsley or Cilantro, chopped, for garnish

Instructions:

  1. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables are soft and translucent (the sofrito foundation).
  2. Stir in the minced garlic and the tomato paste. Cook for 1 minute until the tomato paste darkens slightly and caramelises on the bottom of the pot.
  3. Increase the heat to medium-high. Add the ground beef. Break it up with your spoon and season lightly with salt and pepper. Cook until the meat is fully browned, about 6–8 minutes. Drain off any excess fat.
  4. Stir in the cumin and oregano, cooking for 30 seconds until fragrant. Pour in the dry wine. Scrape up any browned bits stuck to the bottom of the pot (the fond) and reduce the wine slightly, about 1 minute.
  5. Add the crushed tomato sauce, beef stock, and bay leaves. Stir well to combine. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot partially, and cook for 20 minutes to marry the flavors.
  6. Remove the lid. Stir in the sliced olives, drained capers, and the raisins (if using). Continue to simmer, uncovered, for another 10–15 minutes, or until the sauce is reduced and thickened to your preferred consistency.
  7. Remove the pot from the heat and take out the bay leaves. Let the Cuban Picadillo rest for 5 minutes.
  8. Stir in half of the fresh parsley or cilantro and use the remaining herbs to garnish before serving, traditionally over white rice.