Picadillo Cubana Recipe

See Also: Beef Dishes · Main Dishes · Meat Dishes

Picadillo Cubana

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. If using beef chuck roast rather than a steak, the initial cooking time may be as much as 30 minutes.

2 pounds beef chuck steak 1 1/2" thick
2 tablespoons butter or oil
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 cup water

4 tablespoons annatto oil (or olive oil with a pinch of paprika)
1 large onion, chopped
3-4 garlic cloves, chopped
2 green bell peppers, chopped
1 small jalapeno, chopped
2 cups chopped fresh or canned tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves

1/3 cup pimiento stuffed olives
1/4 cup raisins
2 tablespoons white balsamic vinegar

Dice the chuck steak into pieces about 1/4 - 1/2 inch in size. In heavy bottomed saute pan, meal the butter and then add the beef pieces, salt and pepper. Cook over medium heat a few minutes to start browning the meat, and then add the water. Cover loosely and continue to cook over medium to medium low heat, stirring often, for about 10 minutes or until beef is tender but not dry. Dump meat into a bowl and set aside.

In same saute pan, heat the annatto oil and then add the chopped onion, garlic, peppers and jalapeno. Cook and stir about 5 minutes, and then add the chopped tomatoes, salt, pepper and cloves. Cook and stir several minutes to reduce the liquids and to thicken the mixture so that it holds its shape on a spoon. Add the olives, raisins, vinegar and cooked meat. Heat thoroughly. Serve with cooked rice on the side, cucumber salad, and fried plaintains.

Recipe created 2008-07-13.