Picadillo

Method

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1. Heat the oil in a large frying pan over medium heat. Cook the onion and green pepper for 6 minutes, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 6 min timer

2. Add the beef, turn the heat up and cook for 8 minutes, breaking it up with a spoon, until well browned. Spoon off any excess fat.

   Mark done Start 8 min timer

3. Stir in the cumin, oregano, bay leaves, passata, tomato paste, stock, salt and pepper. Simmer, uncovered, for 15 minutes.

   Mark done Start 15 min timer

4. Stir in the olives, raisins, capers and vinegar and simmer for 5 minutes more, until thick and glossy.

   Mark done Start 5 min timer

5. Remove the bay leaves, taste and adjust the seasoning. Serve over white rice.

   Mark done

Chef’s Tips

• Brown the beef properly, on a high heat. Grey, steamed beef gives a flat picadillo.
• Add the olives and raisins late so they keep their shape and bite.
• It should be thick, not soupy. Simmer it a little longer if it is loose.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• White rice
• Fried ripe plantains
• Black beans

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. It is better on the second day. Freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.