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Picadillo is classic Cuban comfort food, a ground meat and potato hash with olives, capers, and raisins in a tomato-y sauce. It gets better the longer it cooks. This is one of those recipes that is more than the sum of its parts. Watch Jenny prepare this Cuban meal on Sunny Side Up!
1 pound ground beef
2 tablespoons Gefen Olive Oil
1 medium large yellow onion, diced
6 garlic cloves, finely chopped
1/2 bell pepper, diced
1 tablespoon Gefen Cumin
3 small potatoes, peeled and cut in small pieces
3/4 cup Baron Herzog Chenin Blanc or other dry white wine
1/2 cup whole green olives stuffed w/ pimentos
1/2 cup raisins
1/4 cup capers, drained
16 ounces tomato sauce (2 8-ounce cans)
salt to taste
pepper to taste
In a medium-size frying pan, brown the ground beef in a little oil with a dash of cumin and pepper. You can use a flat wooden spoon to break up any large clumps. Drain off any excess grease and set aside.
In the same pan, cook the diced onion until soft. Mix in the bell pepper and let cook for about one minute.
Add the chopped garlic and cook until almost golden, about five minutes.
Add the potatoes pieces and cook for about five minutes.
Add the ground beef and the wine. Season wiith cumin, salt, and pepper. (Not too much salt, since the capers and olives are salty, too.) Let the liquid reduce.
Add tomato sauce when the potatoes are about half cooked (a knife can easily through the first part but the center is still very firm).
Cook for five more minutes and then add the raisins, olives, and capers.
Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
Serve with rice, fried plantains, and a small salad or Cuban black beans.
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