Chateau Shavy

Cuban Picadillo

Posted by Daibhidh on

Cuban Picadillo

Simon’s warming one-pot Cuban dish with minced beef, cinnamon, olives and raisins

  • 2 tbsp olive oil
  • 2 onions (chopped)
  • 4 cloves garlic (sliced)
  • 75 g spicy chorizo (diced)
  • 650 g steak mince
  • 2 x 400g cans tomatoes (drained)
  • 50 ml red wine vinegar
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cumin
  • 1 tsp freshly grated nutmeg
  • 2 bay leaves
  • 100 g raisins
  • 100 g green olives
  1. 1. Heat the oil in a large pan and fry the onion, garlic and chorizo over a high heat for 3-4 minutes, stirring all the time.
  2. 2. Add the steak mince, lower the heat and cook for about 8 minutes, or until browned all over.
  3. 3. Add the tomatoes, vinegar, spices and bay leaf and simmer for 30 minutes.
  4. 4. Add the raisins and olives and cook for 5 minutes more.
  5. 5. Finish with parsley and serve with plain boiled rice and flat bread.

Adapted from Simon from Sunday Brunch