Cuban Beef Picadillo


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Olive oil, 1 tablespoon
  • Yellow onion, 1, chopped
  • Ground (minced) beef chuck, lb (750 g) total weight
  • Garlic, 2 cloves, minced
  • Chili powder, 2 tablespoons
  • Ground cinnamon, ¾ teaspoon
  • Ground allspice, ½ teaspoon (optional)
  • Diced tomatoes, 1 can (28 oz/875 g), with juice
  • Beef broth, cups (14 fl oz/430 ml), or Beef Stock
  • Raisins or currants, cup (4 oz/125 g)
  • Tomato paste, 2 tablespoons
  • Red wine vinegar, ¼ cup (2 fl oz/60 ml)
  • Salt and freshly ground pepper
  • Steamed rice, for serving (optional)


  • Cook the onion and meat

    In a large, deep frying pan over medium-high heat, warm the oil. Add the onion and sauté until translucent, 3–4 minutes. Add the beef and cook, stirring to break up any clumps, until the meat begins to brown, 7–8 minutes. Spoon off and discard the excess fat.

  • Cook the tomatoes and seasonings

    Add the garlic, chili powder, cinnamon, and allspice, if using, and cook, stirring frequently, for 1 minute. Stir in the tomatoes, broth, raisins, tomato paste, and vinegar. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until thickened toa stewlike consistency, 10–15 minutes. Season with salt and pepper. Serve the picadillo over the rice, if using.