Beef Picadillo recipe

You can never have too many ideas for mince, it’s such a mainstay of frugal cooking. Different countries lay claim to picadillo – basically a sloppy, spicy braise with raisins for sweetness and olives for saltiness – and there are versions in Cuba, the Caribbean and South America. 

Some contain capers, some are a little spicier – Ernest Hemingway scattered his with toasted almonds. Chunks of waxy potatoes can be cooked in it or fried and added at the end. It’s served with rice, even if it contains potatoes. I mean, what’s wrong with double carbs?

Timings

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Serves

Six

Ingredients

• 2 tbsp olive oil
• 900g minced beef
• 1 large onion, very finely chopped
• 3 red peppers, halved, deseeded and finely chopped
• 3 garlic cloves, grated to a purée
• ¾ tbsp ground cumin
• 2 tsp ground cinnamon
• 5g fresh coriander, stalks and leaves separated and chopped
• 2 bay leaves
• 1 x 400g tin chopped tomatoes
• 750ml stock (beef or chicken) or water
• 2 tsp soft dark-brown sugar (optional)
• 60g plump raisins
• 50g pitted green olives, chopped

To serve

• jarred jalapeños (optional)
• roasted slivered almonds (optional)
• boiled rice

Method

1. Heat the oil in a heavy-bottomed casserole and, when it’s shimmering, add half of the minced meat. Breaking it down first with a wooden spoon and then further with a fork, brown it all over.

2. Scoop it out with a slotted spoon and transfer to a bowl. Add the other half of the meat to the pan and repeat. Add this to the bowl.

3. Put the onion and peppers into the fat in the pan and fry until they’re soft and the onions are golden, about 12-15 minutes.

4. Stir in the garlic and spices and cook for another two minutes.

5. Add the chopped coriander stalks and the bay leaves, and put the beef back in. Stir in the tomatoes and stock or water and heat to just under boiling. Turn the heat down low, season and stir in the sugar if you’re using it, then cover the pan and cook for 30 minutes, stirring every so often. 

6. Add the raisins and olives, leave the lid off and cook for another 20-25 minutes. 

7. The mixture should be really thick. Scatter some jalapeños on top, then the almonds (if you’re using them) and the coriander leaves. Serve with rice.