Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.
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Logo of Tink's Grass Fed Beef featuring a silhouette of a cow eating grass, framed within an oval yellow background. The logo emphasizes the brand's commitment to grass-fed beef products.

Picadillo Cubano

Recipes

Ingredients

  • 1 lb. Tink’s Ground Beef

  • 1/3 c olive oil or coconut oil

  • 1 tsp cumin

  • 1 tsp oregano

  • 1 bay leaf

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 5 garlic cloves

  • Salt and pepper to taste

  • 1 c tomato sauce

  • 1 Tbsp tomato paste

  • 1 c white wine

  • 1 c stuffed Spanish olives

  • ½ c craisins

  • Pickle juice

Directions

Brown the meat in the oil of your choice. I like coconut oil. Once meat is browned, add the cumin, oregano, bay leaf, onion, bell pepper, garlic and season with salt and pepper. Cook for about 10-12 minutes, until the onion and pepper are tender.

Then, add the tomato sauce, white wine, olives, tomato paste and craisins. Reduce the heat to low, cover and cook for about 30 minutes, stirring often. Add a splash of pickle juice and stir just before serving. Remove the bay leaf and serve over rice. I like to serve over saffron rice.

The great thing about this dish is that it’s very forgiving. I don’t always have white wine or Spanish olives around. I have been known to use red wine in place of the white. The dish still tastes great if you don’t have the stuffed green olives or if you forget the wine. I always have organic green olives with the pits in my fridge (a craving I picked up during my pregnancy). They work great. You just have to remember to be careful of the pits when eating. Also, if you don’t have craisins, just use raisins. The original dish actually calls for raisins. I just don’t care for them. So, I use craisins instead.