Cuba • Regional Dish • Main Course

Picadillo a la Cubano (Ground Beef)

A classic Cuban ground beef dish with tomato, olives, raisins and warm spices, served saucy over rice.

Servings4

Prep Time15 min

Cook Time30 min

DifficultyEasy

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Ingredients

US Metric

1 tbsp olive oil

1 small onion, finely diced

1 green bell pepper, finely diced

3 cloves garlic, minced

1 1/2 lb lean ground beef

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp fine salt

1/2 tsp black pepper

1/4 tsp ground cinnamon, optional

2 tbsp tomato paste

1 cup crushed tomatoes

1/2 cup beef stock or water

1/3 cup pimento-stuffed green olives, sliced

2 tbsp olive brine

1/4 cup raisins

1 tbsp capers, rinsed, optional

1 tbsp apple cider vinegar or white wine vinegar

2 tbsp chopped cilantro or parsley, optional

1 tablespoon olive oil

1 small onion, finely diced

1 green bell pepper, finely diced

3 cloves garlic, minced

680 g lean ground beef

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon fine salt

1/2 teaspoon black pepper

1/4 teaspoon ground cinnamon, optional

2 tablespoons tomato paste

240 ml crushed tomatoes

120 ml beef stock or water

50 g pimento-stuffed green olives, sliced

2 tablespoons olive brine

40 g raisins

1 tablespoon capers, rinsed, optional

1 tablespoon apple cider vinegar or white wine vinegar

2 tablespoons chopped cilantro or parsley, optional

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, then cook for 5–6 minutes, until softened.
Add the garlic and cook for 30 seconds, just until fragrant.
Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles, until no longer pink.
Stir in the cumin, oregano, salt, pepper and cinnamon, if using.
Add the tomato paste and cook for 1 minute, stirring so it coats the beef.
Stir in the crushed tomatoes, beef stock, olives, olive brine, raisins and capers, if using.
Simmer uncovered for 15–18 minutes, stirring occasionally, until the sauce thickens but the picadillo stays saucy.
Stir in the vinegar and taste for seasoning. Add a splash of water if it gets too thick.
Finish with cilantro or parsley if using, then serve hot.

Cultural Context

You’ll find Picadillo across Latin America, but Cuba’s version is especially known for its sweet-savory mix of ground beef, tomato, olives and raisins. The name comes from picar, meaning to chop or mince, which fits a dish built around small crumbles of meat and finely cut vegetables.

In Cuban home cooking, picadillo is everyday food with impressive range. It can sit beside rice and plantains, fill empanadas, tuck into stuffed peppers or turn leftovers into tomorrow’s excellent decision. Raisins may divide the room, but they are part of the dish’s old-school charm.

Fun Fact

Picadillo is one of those dishes that often tastes even better the next day. The olives, raisins and spices settle into the sauce overnight, because apparently leftovers enjoy becoming more persuasive.

Cook’s Tip

Picadillo is built on contrast: savory beef, tomato, briny olives and sweet raisins. If raisins are controversial at your table, reduce them rather than skipping them entirely. They soften into the sauce and balance the saltiness. Ground beef is classic and practical, but ground turkey is a lighter option. For a richer flavor, use ground beef with a little more fat and drain only if the skillet looks oily.

Trivia

Cuban picadillo commonly pairs with arroz blanco and maduros, or white rice and sweet fried plantains. The rice catches the sauce, while the plantains echo the raisins’ sweetness.

About This Recipe

A fresh serving of global recipes, food stories, quizzes and delicious discoveries.

Picadillo a la Cubano (Ground Beef)

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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