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Cuban beef picadillo

Preparation: 30 minutes (cook and prep time)
Serves: 6


  • Pitted green olives - 50g
  • Capers fine - 50g
  • Sea salt - 5g
  • Tomato puree - 100g
  • Chopped tomatoes - 250g
  • Cracked black peppercorn - 2g
  • Ground coriander - 5g
  • Ground cumin - 15g
  • Oregano - 5g
  • Paprika - 5g
  • Raisins - 50g
  • White wine vinegar - 10ml
  • Extra virgin olive oil - 25ml
  • Granulated sugar 25g
  • Minced beef standard (85VL Red Tractor) - 500g
  • Coriander - 10g
  • Garlic (pre packed, chilled) - 6g
  • Diced mixed peppers (frozen) - 20g
  • Onion (diced, chilled) - 30g


Heat the olive oil in a skillet over medium heat. Stir onion, bell pepper and garlic into the hot oil until it has softened (for 5-7 minutes).
Add ground beef into the skillet. Cook and stir until it is crumbly and completely browned. This should take around 7-10 minutes.
Stir in the tomato sauce, olives, raisins, cumin, paprika, oregano, vinegar, ground coriander, sugar and salt.
Cover the skillet, reduce the heat to low, and cook until the mixture is heated through (for 5-10 minutes).
Finally, serve it up with a side of rice, flatbread and a sprinkle of fresh coriander to garnish.