Beef Hash (Cuban Picadillo)

Cuban picadillo is the perfect comfort food. A fragrant hash made with ground beef, tomato sauce, fried potatoes, raisins, and green olives. Traditional Cuban food is influenced by indigenous people from African, Arab, Chinese, Portuguese, and Spanish cultures. Over the centuries, they each introduced spices (among other elements) to Cuban cuisine: spices such as garlic, cumin, oregano, bay leaf. Cuban cuisine uses a lot of pork (more so than beef), cassava (or sweet potato), beans, and, the star dish, rice. Although most dishes contain some saucy element, because Cubans generally do not like to eat their rice dry. Fish is served more as a side dish, well-grilled, pickled, or breaded. And when it comes to seafood, lobster is the star. Fresh vegetables and fruits are always very important components in Cuban dishes, which often tend towards the sweeter end of the spectrum due to the use of fruit. The most characteristic feature of Cuban cuisine is the use of a slightly spiced tomato sauce ('Cuban sauce' or sofrito) made from onions, green peppers, garlic, tomato, and a few spices. This sauce is the base for many Cuban dishes. The Cuban way of cooking is very natural, with much-loved ingredients and few spices (namely oregano and cuminutes). You won't find many hot spices, but you will find a good dose of fried elements. In Cuba, picadillo (pee-ca-dee-yo) means 'minced meat'. Usually, beef is used to make this rich stew. Different versions exist throughout the Caribbean and Latin America for picadillo. This is comfort food for Cubans. In Cuba, picadillo is traditionally made with beef, onions, garlic, peppers, tomato sauce, white or red wine, and fried potatoes. They like to add olives for a tangy flavour and raisins for sweetness. Picadillo alcaparrado, criollo, a la habanera, or en su jugo, are some of the names used in Cuba for this simple dish. It's budget-friendly, easy to make (takes about 30 minutes) and has common ingredients, making it a great start to your culinary adventure.

2 tsp. extra-virgin olive oil
1 lb lean ground beef
1 onion, chopped
½ green pepper, chopped
8 cloves garlic, minced
1 (15 oz) can tomato sauce
¾ cup white wine
2 bay leaves
¼ tsp. ground cumin
½ tsp. black pepper, freshly ground
1 tsp. sea salt
⅓ cup raisins
½ cup green olives
2 potatoes, cubed
½ cup oil, for frying

To Serve:
rice
fried plantains

Heat 2 tsp. oil in a large skillet over high heat and brown ground beef. (If using fattier ground beef, omit the oil.) Add onion, green pepper, and garlic. Sautée for 2-3 minutes.

Lower the heat and add tomato sauce, wine, bay leaves, cumin, kosher or sea salt, and pepper. Mix, cover and simmer for 10 minutes.

While the picadillo is simmering, in a small pot heat ½ cup oil over medium-high heat. Fry the potatoes in 2 batches until golden (5-7 minutes). Remove the fried potatoes from the oil and place on a paper towel lined plate.

To the simmered picadillo, add the raisins and fried potatoes. Simmer for another 5 minutes.

Turn off the heat and add the olives.

Serve the picadillo with rice and fried plantains.

Makes 6 servings.

Cook's Notes:

• If frying plantains, use the same oil from the potatoes, but lower the heat.
• 2-4 Tbsp. of capers can be added to the filling along with the olives, if desired.