Picadillo a la Cubana

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1.5 pounds ground beef (80/20 blend)
• 1 whole large yellow onion
• 4 whole garlic cloves
• 1 whole red bell pepper
• 1 can canned diced tomatoes (14.5 oz can)
• 2 tablespoons tomato paste
• ½ cup low-sodium beef broth
• ½ cup pitted green olives (manzanilla)
• ¼ cup raisins
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 whole bay leaf
• ¾ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. 1

   Set a 12-inch heavy-bottomed skillet over medium-high heat. Let it preheat for 2 minutes, then add 2 tablespoons of extra-virgin olive oil and swirl to coat. When the oil shimmers and moves freely across the pan, add 1.5 pounds of ground beef in a single layer. Do not stir for 2 minutes — you want the meat to develop a golden crust on the bottom. This browning creates depth of flavor. Break the meat into bite-sized chunks and stir, continuing to cook for another 3-4 minutes until no pink remains. You should hear a steady sizzle throughout. Pour off any excess fat if there's more than 1 tablespoon pooled in the pan.

2. 2

   While the meat cooks, prepare your aromatics: peel and dice 1 large yellow onion into 1/4-inch pieces, peel and mince 4 garlic cloves, and dice 1 red bell pepper (seeds and membranes removed) into 1/4-inch pieces. Keep these separate — you'll add them in stages.

3. 3

   Reduce the heat to medium. Push the cooked beef to the sides of the skillet and add the diced onion to the center. Let it cook undisturbed for 1 minute to pick up color from the pan, then stir everything together. Cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent.

4. 4

   Add the minced garlic and diced red bell pepper. Stir well and cook for 1 minute until fragrant — you'll smell the garlic perfume immediately.

5. 5

   Stir in 2 tablespoons of tomato paste, coating all the meat and vegetables. Cook for 1 minute, stirring constantly — this deepens the tomato flavor and prevents scorching.

6. 6

   Pour in the contents of 1 (14.5 oz) can of diced tomatoes with their juice, 0.5 cup of low-sodium beef broth, and 1 bay leaf. Add 1 teaspoon of dried oregano and 0.5 teaspoon of ground cumin. Stir well until everything is combined. Bring the mixture to a gentle simmer — you should see small, lazy bubbles breaking the surface, not a rolling boil.

7. 7

   Reduce heat to medium-low and add 0.5 cup of pitted green olives and 0.25 cup of raisins. Stir to distribute evenly throughout the stew. Simmer, uncovered, for 8-10 minutes, stirring occasionally. The sauce should reduce slightly and thicken, coating the back of a spoon. Taste a spoonful — it should be savory, slightly sweet from the raisins, briny from the olives, and aromatic from the spices.

8. 8

   Season to taste with 0.75 teaspoon of kosher salt and 0.5 teaspoon of freshly cracked black pepper. Discard the bay leaf. If the mixture seems too thin, continue simmering for 2-3 more minutes. If it seems too thick, stir in 2 tablespoons of beef broth or water.

9. 9

   Transfer the picadillo to a serving platter or bowl. Traditionally, this is served alongside white rice, black beans, and fried plantain slices. A dollop of sour cream on the side complements the savory-sweet flavors beautifully.

Tools you’ll need

• 12-inch heavy-bottomed skillet
• wooden spoon or flexible spatula
• chef's knife
• cutting board
• spoon for tasting

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