Cuban Beef Picadillo Recipe

If you’re craving a comforting, aromatic meal that’s both deeply savory and surprisingly easy to make, you’re going to fall for Cuban Beef Picadillo. This classic dish takes ground beef and transforms it into something special with sweet raisins, briny olives, and a medley of spices—delivering bold flavors in every bite.

Ingredients You’ll Need

The ingredient list for Cuban Beef Picadillo is unpretentious but essential—each item is carefully chosen to deliver those signature sweet, savory, and briny Caribbean notes. From juicy ground beef to the pop of green olives, here’s what makes this dish so unforgettable!

• Olive oil: The aromatic base for sautéeing and a cornerstone of Mediterranean and Cuban cooking alike.
• Lean ground beef: Choose 85–90% lean for a great balance of flavor and less grease.
• Onion: Finely chopped for delicate sweetness and depth.
• Red bell pepper: Adds a mild, fruity heat and beautiful color.
• Garlic: For that classic, irresistible aroma—don’t skimp!
• Salt & black pepper: Essential seasonings that keep the flavors vibrant and balanced.
• Dry white wine (optional): Totally optional, but it deglazes the skillet and adds a touch of sophistication.
• Dried oregano, cumin, and paprika: This spice trio brings warmth, earthiness, and subtle smokiness.
• Crushed tomatoes: The saucy backbone of the dish—choose a good-quality canned tomato for best results.
• Tomato paste: Intensifies the savory tomato flavor, making the sauce richer and more robust.
• Worcestershire sauce: The secret umami-boosting ingredient that makes this Cuban Beef Picadillo so addictive.
• Dried currants or raisins: The sweet, chewy surprise that contrasts beautifully with the savory flavors.
• Green pitted olives: For bursts of briny, salty goodness in every forkful.
• Chopped parsley: Stirred in at the end for a fresh, herbal finish.

Variations

Don’t be shy about making Cuban Beef Picadillo your own—this is one of those recipes that invites a little personal flair. Whether you’re adapting to allergies, taste preferences, or what’s in your pantry, here are some delicious possibilities.

• Swap the protein: Try ground turkey or chicken for a lighter twist that retains all the wonderful flavors.
• Make it vegetarian: Sub in finely chopped mushrooms and lentils for a hearty, meat-free version of picadillo.
• Use golden raisins: If you don’t have currants or regular raisins, golden raisins add a lovely sweetness and a pop of color.
• Go spicy: Stir in a pinch of red pepper flakes or a diced jalapeño for a subtle kick of heat.

How to Make Cuban Beef Picadillo

Step 1: Brown the Beef

Start by heating olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the ground beef and cook, breaking it up with a wooden spoon, until it’s nicely browned all over—about 5 to 8 minutes. Sprinkle with salt and black pepper for flavor right from the start.

Step 2: Sauté Aromatics

Lower the heat to medium, add the onion and bell pepper, and sauté until both are softened and fragrant—about 2 to 3 minutes. Toss in the minced garlic and cook for just a minute longer, until the kitchen smells absolutely irresistible.

Step 3: Deglaze and Add Spices

If using, pour in the dry white wine and use your spoon to gently scrape up any browned bits stuck to the bottom of the pan; these are pure flavor gold! Let the wine evaporate before adding the oregano, paprika, and cumin, stirring them in so everything is coated in spice.

Step 4: Add Tomatoes and Sauces

Pour in the crushed tomatoes and tomato paste, followed by the Worcestershire sauce, an extra pinch of salt and pepper, and stir everything together. The color will deepen and your sauce will start to thicken beautifully.

Step 5: Simmer

Cover your skillet and let everything simmer gently on medium-low heat for about 15 minutes. This allows the flavors to meld and the beef to become fork-tender in the tomato-rich sauce.

Step 6: Add Olives and Raisins

Uncover the skillet, then stir in the currants (or raisins) and green olives. Let the picadillo cook uncovered for another 10–15 minutes, so the sauce thickens and those sweet and briny notes really shine through.

Step 7: Finish and Serve

Take the skillet off the heat, stir in the fresh chopped parsley, and taste for final seasoning. Now your Cuban Beef Picadillo is ready to serve—fragrant, saucy, and packed with soul-warming flavor!

How to Serve Cuban Beef Picadillo

Garnishes

Cuban Beef Picadillo comes alive with a finishing sprinkle of fresh parsley. For even more brightness, try a few extra olives or a gentle squeeze of fresh lime just before serving—it adds the perfect zip and a bit of color contrast.

Side Dishes

Traditionally, you’ll see picadillo served over fluffy white rice, but it’s equally gorgeous on black beans or with a side of crispy fried plantains. For a lighter plate, pile it into lettuce cups or pair with a simple salad—the options are endless!

Creative Ways to Present

Get festive and spoon your Cuban Beef Picadillo into small bowls for party-style serve-yourself stations, or use it as a filling for stuffed peppers or savory empanadas. It’s even delicious ladled over roasted potatoes for a cozy twist.

Make Ahead and Storage

Storing Leftovers

Cuban Beef Picadillo stores beautifully in an airtight container in the fridge for up to 4 days. The flavors get even richer as they meld, so you might find it tastes even better tomorrow!

Freezing

This is a freezer-friendly favorite! Let the picadillo cool completely, then portion into freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat your Cuban Beef Picadillo in a covered saucepan over low-medium heat, stirring occasionally. If it’s thickened too much, a splash of water or broth revives the sauciness.

FAQs

Final Thoughts

I truly hope you’ll give Cuban Beef Picadillo a try—it’s one of those magical dishes that feels like a warm hug from the very first bite. Don’t be surprised if it finds a regular spot on your dinner table, and if you discover new twists along the way, I’d love to hear about them!

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