This week, we are traveling to Cuba to enjoy a delicious traditional family dish – Picadillo! This recipe is a quintessential family favorite consisting of flavorful beef chopped up into small pieces.

Some fun facts about Cuba – it is the largest island in the Caribbean Sea. From the air, the island resembles a crocodile or alligator and so Cuba is often called El Cocodrillo or El Caimá. Now, on to the recipe… 

Picadillo – Cuban Beef 

Did you know that Picadillo essentially means chopped bits?

Ingredients

• 1 medium onion – finely chopped
• 1 medium green pepper – deseeded and chopped
• 3 garlic cloves – finely chopped
• 500g ground beef
• 60ml dry sherry
• 100g chopped tomatoes
• 1 Tbsp salt
• 1 Tbsp Worcestershire sauce
• ½ tsp Tabasco (optional)
• 1 small potato – chopped into small cubes
• 90g pimento stuffed olives
• 40g raisins
• 3 Tbsp vegetable oil
• 3 Tbsp olive oil

Garnish

• 1 large boiled egg, finely chopped
• 170g sweet peas

Method

• Add the olive oil to a casserole dish and heat up on a low heat until fragrant. Then, add the onion, bell pepper and garlic and continue to cook for a further 10 minutes, stirring occasionally. Add the beef and cook until brown. This should take 10-15 minutes. Break the beef into small chunks with a wooden spoon and remove any excess fat.
• Add the sherry, tomatoes, salt, Worcestershire sauce and Tabasco if using it. Cook uncovered on medium heat for 15-20 minutes, stirring occasionally.
• Heat the vegetable oil on a small skillet on medium heat until fragrant. Add the chopped potato and cook until golden. It should take approximately 10 minutes.
• Add the potato, raisins and olives to the meat and cook until most of the liquid has been absorbed.
• Serve the Picadillo over some white rice and top with the egg and peas.

Little Fingers Can

This recipe is better suited for children 7 years old and up.

7 plus (under adult supervision)

• Chop all the ingredients under adult supervision.
• Measure the ingredients. If using a scale, make sure you write the numbers big and clear for them to copy on the scale. If using a measuring jug, place paper tape to highlight where to stop.
• Pour the olive oil to the casserole. 
• Add the onion, bell pepper and garlic and stirring occasionally. 
• Stir in the beef and cook until brown. 
• Break the beef into small chunks with a wooden spoon.
• Add the sherry, tomatoes, salt, worcestershire sauce and Tabasco if using.
• Cook the potato in the separate skillet.
• Add the potato, raisins and olives to the meat. 
• Arrange the finished Picadillo over some white rice and add toppings. 

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