Ingredients:
- Tbsp Olive Oil
- lbs Ground Beef (80/20 recommended)
- medium Yellow Onion, finely diced
- medium Green Bell Pepper, finely diced
- cloves Garlic, minced
- Tbsp Tomato Paste
- /4 cup Dry White Wine (or extra beef broth)
- cup Beef Broth (low sodium)
- oz can Crushed Tomatoes
- /2 cup Pimento-stuffed Green Olives, sliced
- Tbsp Capers, drained
- tsp Ground Cumin
- /2 tsp Dried Oregano
- large Bay Leaf
- /4 cup Golden Raisins
- Tbsp Apple Cider Vinegar
- Salt and Freshly Ground Black Pepper, to taste
- Tbsp Fresh Cilantro, chopped (for garnish)
Instructions:
- Heat oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add beef and break up well. Cook until fully browned. Drain off excess fat thoroughly and set the beef aside.
- Reduce heat to medium. Add onion and bell pepper to the skillet. Sauté gently until softened and translucent (about 5–7 minutes). Add garlic and cook for 1 minute until fragrant.
- Push vegetables to one side. Add tomato paste to the cleared space and cook for 1–2 minutes, stirring constantly, until it darkens slightly. Stir the paste into the vegetables.
- If using, pour in the white wine and scrape up any browned bits stuck to the bottom of the pan. Let it bubble and reduce by half.
- Return the browned beef to the pan. Stir in cumin, oregano, beef broth, crushed tomatoes, and the bay leaf. Season lightly with salt and pepper.
- Stir in the sliced olives, capers, and raisins. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover partially, and let the Picadillo gently simmer for 25–30 minutes, allowing the flavours to meld. Stir occasionally.
- Remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust seasoning as needed.
- Garnish generously with fresh cilantro before serving hot, traditionally over rice.