Ingredients
- •2 lbs ground beef (or sliced sirloin pulsed in food processor)
- •2 tsp kosher salt
- •1 tsp ground cumin
- •1 tsp dried oregano
- •½ tsp ground cinnamon
- •2 tbsp olive oil
- •1 large onion, finely diced
- •1 green bell pepper, finely diced
- •6 cloves garlic, minced
- •1 can (14 oz) crushed tomatoes
- •½ cup pimiento-stuffed green olives, halved
- •2 tbsp capers, drained
- •¼ cup golden raisins
- •2 tbsp tomato paste
- •For serving:
- •Steamed white rice
- •Black beans
- •Fried sweet plantains (maduros)
Instructions
1
Season ground beef with salt, cumin, oregano, and cinnamon.
2
Place in vacuum-seal bags, pressing flat for even cooking.
3
Seal and preheat sous vide bath to 131°F (55°C).
4
Submerge and cook for 2 h.
5
Heat olive oil in a large skillet. Add onion and pepper, cook 5–6 min.
6
Add garlic, cook 1 min.
7
Add tomato paste, cook 2 min until darkened.
8
Add crushed tomatoes, olives, capers, and raisins. Simmer 10 min.
9
When beef is done, break into crumbles and add to the skillet.
10
Simmer together 5 min until the sauce clings to the meat.
11
Serve over white rice with black beans and fried plantains.
Notes
- •The raisins are essential - they add the sweet note that makes picadillo distinctly Cuban
- •Green olives and capers provide the briny contrast
- •This freezes beautifully - make a double batch for weeknight emergency meals
- •In Cuba this is everyday home cooking, not restaurant food
Nutrition information
Calories
420 cal
Protein
32g
Fat
24g
Carbs
18g
Tags
cubancomfort foodweeknightmeal prep