Cuban picadillo
3
Points®
Total time: 3 hr 35 min • Prep: 20 min • Cook: 3 hr 15 min • Serves: 4 • Difficulty: Easy
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, raw
500 g
Dried oregano
1½ tsp
Ground cumin
1 tsp
Tomato paste
2 tbs
Sweet-style white wine
½ cup(s), (125ml), dry
Beef stock
1½ cup(s), (375ml)
Pimento-stuffed green 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.
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