This week, we are traveling to Cuba to enjoy a delicious traditional family dish – Picadillo! This recipe is a quintessential family favorite consisting of flavorful beef chopped up into small pieces.
Some fun facts about Cuba – it is the largest island in the Caribbean Sea. From the air, the island resembles a crocodile or alligator and so Cuba is often called El Cocodrillo or El Caimá. Now, on to the recipe…
Picadillo – Cuban Beef
Did you know that Picadillo essentially means chopped bits?
Ingredients
- 1 medium onion – finely chopped
- 1 medium green pepper – deseeded and chopped
- 3 garlic cloves – finely chopped
- 500g ground beef
- 60ml dry sherry
- 100g chopped tomatoes
- 1 Tbsp salt
- 1 Tbsp Worcestershire sauce
- ½ tsp Tabasco (optional)
- 1 small potato – chopped into small cubes
- 90g pimento stuffed olives
- 40g raisins
- 3 Tbsp vegetable oil
- 3 Tbsp olive oil
Garnish
- 1 large boiled egg, finely chopped
- 170g sweet peas
Method
- Add the olive oil to a casserole dish and heat up on a low heat until fragrant. Then, add the onion, bell pepper and garlic and continue to cook for a further 10 minutes, stirring occasionally. Add the beef and cook until brown. This should take 10-15 minutes. Break the beef into small chunks with a wooden spoon and remove any excess fat.
- Add the sherry, tomatoes, salt, Worcestershire sauce and Tabasco if using it. Cook uncovered on medium heat for 15-20 minutes, stirring occasionally.
- Heat the vegetable oil on a small skillet on medium heat until fragrant. Add the chopped potato and cook until golden. It should take approximately 10 minutes.
- Add the potato, raisins and olives to the meat and cook until most of the liquid has been absorbed.
- Serve the Picadillo over some white rice and top with the egg and peas.
Little Fingers Can
This recipe is better suited for children 7 years old and up.
7 plus (under adult supervision)
- Chop all the ingredients under adult supervision.
- Measure the ingredients. If using a scale, make sure you write the numbers big and clear for them to copy on the scale. If using a measuring jug, place paper tape to highlight where to stop.
- Pour the olive oil to the casserole.
- Add the onion, bell pepper and garlic and stirring occasionally.
- Stir in the beef and cook until brown.
- Break the beef into small chunks with a wooden spoon.
- Add the sherry, tomatoes, salt, worcestershire sauce and Tabasco if using.
- Cook the potato in the separate skillet.
- Add the potato, raisins and olives to the meat.
- Arrange the finished Picadillo over some white rice and add toppings.
You may also like these recipes from our Bébé Voyage blog!
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