Cuban Picadillo (Picadillo Cubano) — Savory Beef with Olives and Raisins

• 2 tbspolive oil
• 1large yellow onion (about 180 g, finely diced)
• 1green bell pepper (about 150 g, finely diced)
• 4 clovegarlic (minced)
• 680 glean ground beef (85% lean)
• 1.25 tspfine sea salt
• 1.5 tspground cumin
• 1 tspdried oregano
• 0.5 tspfreshly ground black pepper
• 1 leafbay leaf
• 240 mlcanned tomato sauce
• 120 mldry white wine
• 90 gpimento-stuffed green olives (sliced)
• 2 tbspolive brine
• 55 graisins
• 1 tbspcapers (drained)
• 60 mlwater (use only if the pan becomes dry during simmering)

Instructions

1. 1

   Heat the olive oil in a wide heavy skillet or Dutch oven over medium heat for 1 minute. Add the onion and green bell pepper, then cook for 6 to 8 minutes, stirring often, until the vegetables soften and begin to smell sweet.

2. 2

   Stir in the minced garlic and cook for 45 seconds, keeping it moving so it does not brown sharply. This onion, pepper, and garlic base is the sofrito that gives Cuban picadillo its familiar savory backbone.

3. 3

   Add the ground beef and break it up with a wooden spoon into small, even crumbles. Cook for 7 to 9 minutes, stirring frequently, until the meat has lost its raw color and most of the released liquid has evaporated.

4. 4

   Season the beef with the salt, cumin, oregano, black pepper, and bay leaf. Stir for 1 minute so the spices bloom in the fat and coat the meat evenly rather than sitting on the surface of the sauce.

5. 5

   Pour in the tomato sauce and dry white wine, scraping the bottom of the pan to release any browned bits. Bring the mixture to a steady simmer, then reduce the heat to medium-low so the sauce bubbles gently without scorching.

6. 6

   Add the sliced green olives, olive brine, raisins, and capers, then stir until everything is evenly distributed. Simmer uncovered for 18 to 22 minutes, stirring every few minutes, until the picadillo is moist but not soupy.

7. 7

   If the skillet looks dry before the beef is tender, add the measured 60 ml water and continue simmering. The finished texture should be spoonable, glossy, and lightly sauced, with the raisins plump and the olives still distinct.

8. 8

   Remove and discard the bay leaf before serving. Let the picadillo rest off the heat for 5 minutes so the salty, sweet, and tomato-rich flavors settle into the beef.