Equipment
* optional
Ingredients
Proteins and Aromatics
- 900 g ground beef, 85 percent lean
- 30 ml olive oil
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 garlic, minced
Spices and Seasonings
- 4 g ground cumin
- 2 g dried oregano
- 2 g ground coriander
- 1 g ground cinnamon
- 6 g fine sea salt
- 2 g ground black pepper
- 2 bay leaf, whole dried
Sauce and Braising Liquids
- 30 g tomato paste
- 120 ml dry red wine
- 400 g canned crushed tomatoes
- 150 ml beef stock
Mix-ins and Garnishes
- 60 g raisins
- 75 g pitted black olives, sliced
- 20 g capers, drained and rinsed
- 50 g slivered almonds, toasted
- 15 g fresh flat-leaf parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 584 kcal
- Protein
- 31 g
- Carbohydrates
- 22 g
- Fat
- 41 g
- Water
- 235 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place slivered almonds in a small skillet over medium-low heat at 150°C (300°F). Toast stirring frequently for 4 minutes until golden brown and aromatic, then tip onto a small dish to stop the cooking.
Remove ground beef from packaging and pat surface dry with paper towels. Wash hands, utensils, and cutting board thoroughly with warm soapy water immediately after handling raw meat to eliminate cross-contamination risks.
Heat 15 ml of olive oil in a large heavy-bottomed Dutch oven over medium-high heat at 190°C (375°F). Add the ground beef and press it into a single layer, leaving it undisturbed for 3 minutes to sear.
Break the ground beef into small bite-sized crumbles with a wooden spoon and stir continuously for 5 minutes until fully cooked through to an internal temperature of at least 71°C (160°F). Transfer beef to a bowl and drain all but 15 ml of rendered fat from the pot.
Add remaining 15 ml of olive oil if necessary to the Dutch oven over medium heat at 160°C (320°F). Add the diced yellow onion and diced green bell pepper, sautéing for 6 minutes until soft and translucent.
Add minced garlic, ground cumin, dried oregano, ground coriander, ground cinnamon, fine sea salt, and black pepper to the softened vegetables. Stir vigorously for 1 minute until fragrant.
Push aromatics to the perimeter and place tomato paste into the clear center of the Dutch oven. Cook while stirring paste against the bottom for 2 minutes to caramelize.
Pour in 120 ml of dry red wine, using the wooden spoon to scrape up all browned crust from the base of the Dutch oven. Simmer briskly for 3 minutes until the liquid reduces by half.
Return the cooked ground beef to the Dutch oven, then pour in crushed tomatoes and beef stock, followed by raisins, sliced black olives, capers, and whole bay leaves. Bring to a boil, reduce heat to low at 95°C (203°F), cover with a tight lid, and simmer gently for 20 minutes.
Uncover the Dutch oven and continue simmering over low heat at 95°C (203°F) for 10 minutes, stirring occasionally until excess liquid evaporates and the sauce coats the meat.
Remove and discard the two bay leaves from the Dutch oven. Fold in the toasted slivered almonds and chopped fresh parsley right before taking the pot off the heat.
Spoon the hot picadillo into shallow serving bowls over warm rice and black beans, ladle over tossed pasta, or cool slightly to use as a savory pastry filling. Serve warm at a minimum temperature of 60°C (140°F).
Chef's Notes
- Deglazing the Dutch oven with dry red wine provides essential malic and tartaric acidity that cuts the rich beef fat and anchors the sweetness of the raisins.
- If using this picadillo as an empanada, pastelon, or stuffed pepper filling, extend the uncovered reduction by 5 minutes until no free liquid pools when a spoon parts the meat.
- The balance of sweet raisins and briny olives is the hallmark of classic picadillo; adjust salt only after olives and capers have simmered and released their natural brine.
- Picadillo improves markedly in flavor after an overnight rest in the refrigerator, making it an exceptional make-ahead dish for winter dinner gatherings.
Storage
Refrigerator: 4 days — Cool completely and refrigerate in an airtight container within 2 hours of cooking.
Freezer: 3 months — Store in airtight containers or freezer bags with excess air pressed out.
Reheating: Reheat leftovers on the stovetop over medium heat or in a microwave until the internal temperature reaches at least 74°C (165°F), adding 30 ml of water or beef stock if the mixture has thickened excessively.
Troubleshooting
Picadillo is watery and pools excess liquid around the meat
Cause: The lid remained on too long or the reduction step was skipped, preventing tomato juices from concentrating
Fix: Increase heat to medium-low and simmer uncovered for an additional 5 to 7 minutes, stirring often to prevent scorching
Prevention: Simmer uncovered for the full 10-minute reduction period as directed in step 10
Ground beef boiled into tough gray clumps instead of browning
Cause: Dutch oven was not preheated adequately or the beef was stirred constantly right after hitting the pan
Fix: Strain out pooled liquid from the pot, turn heat to high, and brown the drained crumbles in 10 ml of fresh oil
Prevention: Ensure the oil and pot are fully heated to 190°C (375°F) and leave meat untouched for 3 minutes to build a crust
Sauce tastes bitter or unpleasantly charred
Cause: Ground spices or minced garlic were scorched against dry metal during the bloom stage
Fix: Cannot be fixed if burnt residue permeated the sauce; mild bitterness can be masked by stirring in an extra 15g of raisins
Prevention: Lower heat to medium and stir aromatics constantly for no longer than 60 seconds before adding liquids
Cultural Context
Picadillo, derived from the Spanish verb picar meaning to mince or chop, is a quintessential home-cooked comfort dish prepared throughout Latin America and the Hispanic Caribbean. While Cuban styles prominently celebrate the contrasting interplay of sweet raisins, savory green or black olives, and wine, Mexican variations often fold in local warm spices and toasted nuts. This winter-friendly recipe bridges these regional expressions, offering a deeply seasoned stew that transitions effortlessly from a main course over rice and beans to a versatile filling for pastries.
