There are many ways to cook Picadillo - beef stewed in layers of delicious flavour. In this Cuban-inspired version you'll achieve the melt-in-your-mouth flavour with oregano, sultanas and capers.
Prep Time
35 min
Cuisine
South American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Top, tail, peel and dice the carrot[s]
Peel and finely chop the brown onion[s] and peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped carrot, onion and garlic and cook for 3-4 min or until starting to soften
2
Meanwhile, boil a kettle
Peel and chop the potatoes into bite-sized pieces
3
Once the vegetables are starting to soften, add the beef mince and chopped potato to the pan and cook for 3-4 min or until the beef is browned all over, breaking it up with a wooden spoon as you go
Once browned, add the dried oregano and ground cumin and cook for 2-3 min further or until fragrant
4
Dissolve the Knorr beef stock cube[s] and tomato paste in 550ml [1L] boiled water
Chop the baby plum tomatoes in half
Chop the capers and sultanas roughly
5
Once the beef has browned, add the stock, chopped tomatoes, capers and sultanas with a pinch of salt and pepper to the pan
Bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for an initial 15 min
After 15 min, cook, covered for a further 5 min until the stew has thickened and the potatoes are fork-tender - this is your Cubanpicadillo
6
Whilst the stew is cooking, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until it is tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until serving
7
Chop the coriander roughly, including the stalks
8
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