Photo of Cuban picadillo by WW

Cuban picadillo

8
8
8
SmartPoints® value per serving
Total Time
3 hr 35 min
Prep
20 min
Cook
3 hr 15 min
Serves
4
Difficulty
Moderate
You too can enjoy this popular Latin American dish any night of the week. Packed with fresh ingredients it’s absolutely delicious.

Ingredients

olive oil

1 tbs

brown onion

1 medium, finely chopped

red capsicum

1 medium, finely chopped

garlic

3 clove(s), crushed

lean beef mince

500 g

dried oregano

1½ tsp

ground cumin

1 tsp

tomato paste

2 tbs

sweet white wine

½ cup(s), (125ml), dry

beef stock

1½ cup(s), (375ml)

green, pimento stuffed olives, drained

75 g, sliced

fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add mince, oregano and cumin and cook, stirring to break up lumps, for 5 minutes or until browned. Add paste, wine and stock and bring to the boil. Reduce heat and simmer, covered, for 3 hours.
  3. Stir in olives and sprinkle with parsley. Serve with lime wedges.

Notes

SERVING SUGGESTION: Avocado, black beans and tortilla chips.TIP: Suitable to freeze (without parsley and lime wedges) for up to 3 months.

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