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Picadillo (Beef Hash)

Cuisine: Cuban, Mexican
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlPure Spanish olive oil
1 cup 62g / 2.2ozOnion - chopped (medium)
1 cup 146g / 5.1ozGreen bell pepper - seeded chopped (medium)
2   To 3 cloves garlic - finely chopped
1 lb 454g / 16ozGround beef - chuck or rump
1/4 cup 59mlDry sherry
1/2 cup 118mlCanned crushed tomatoes or prepared tomato sauce
1 tablespoon 15mlSalt
1 tablespoon 15mlWorcestershire sauce - optional
1/2 teaspoon 2.5mlTabasco sauce - optional
1 teaspoon 5mlPotato - peeled (small) cut into 1/4-inch cubes
1/4 cup 40g / 1.4ozDark raisins
1/2 cup 118mlPimiento-stuffed green olives
1/4 cup 59mlVegetable or peanut oil
  For The Garnish
1   Egg - hard-boiled - finely chopped (large)
1/2 cup 118mlDrained canned early sweet - peas
1   Pimiento - chopped

Recipe Instructions

1. In a casserole heat the olive oil over low heat. Add the onion, bell pepper, and garlic, and cook, stirring, 10 minutes. Add the beef and cook, stirring, until brown, 10 to 15 minutes, breaking up any large chunks with a wooden spoon. Drain off any excess fat.

2. Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir, and cook, uncovered, over medium heat for 15 to 20 minutes.

3. Heat the vegetable oil in a small skillet over medium-high heat until fragrant, then fry the chopped potato until golden, 10 minutes. (If you prefer not to fry the potato, boil it over medium- high heat, unpeeled and halved, in salted water to cover until tender, 20 minutes, and omit the vegetable oil.) Add the potato, raisins, and olives to the meat, correct the seasonings, and continue cooking until most of the liquid is absorbed, 10 to 15 minutes.

4. Transfer the picadillo to a large bowl or platter, place the chopped egg in the center, outline the border with peas, and sprinkle the entire dish with the pimiento.

Mary Urrutia Randelman "Memories of a Cuban Kitchen"


Average rating:

9.1 (10 votes)

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