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Chef John's Cuban Picadillo

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Cuban
Chef John's Cuban Picadillo
Ingredients
  • 2 teaspoons olive oil
  • 1 1/2 pounds ground beef (85% lean)
  • 1 cup diced yellow onions
  • 1 teaspoon salt, plus more to taste
  • 2 bay leaves
  • 2 teaspoons cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 3 cups crushed tomatoes
  • 1/4 cup water
  • 3 tablespoons red-wine vinegar
  • 1/4 cup currants or raisins
  • 1/2 cup sliced pimiento-stuffed green olives, or to taste
Instructions
1
Heat a generous amount of oil in a substantial skillet over high heat, allowing it to reach its optimal temperature. Introduce ground beef into the skillet and continue cooking until it breaks apart into tiny fragments, a process that should take around 8-10 minutes.
2
Add an onion to the skillet and sprinkle some salt over it; continue cooking until the onion becomes transparent, approximately 5 minutes.
3
Add several bay leaves, a pinch of cumin, some black pepper, cinnamon, and a dash of cayenne pepper to the skillet; cook for 2 minutes.
4
Introduce minced garlic into the skillet and continue cooking for another minute.
5
Combine crushed tomatoes, water, and a splash of red wine vinegar in the skillet; cook for 3 minutes while stirring occasionally.
6
Add some currants to the mixture and return the skillet to a gentle simmer. Gradually reduce the heat to a low setting, cover the skillet, and continue cooking until the beef becomes tender, taking around 15-20 minutes.
7
Stir in some sliced olives and cover the skillet again, allowing it to cook for an additional 10-15 minutes.