"A traditional dish in many Latin American countries, picadillo is made with Wagyu ground beef, onions, peppers, potatoes, tomatoes, garlic, raisins, and olives! A true comfort dish, picadillo is both flavorful and delicious. Served with black beans and rice, this picadillo recipe is perfect for family gatherings!"
Cuban Picadillo with Wagyu Beef
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 pounds Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 3 tablespoons Grapeseed Oil
- 1 Large Sweet Onion (small diced)
- 5 Garlic Cloves (minced)
- 1 Large Green Bell Pepper (minced)
- 1 Jalapeno (minced)
- 5 Yukon Gold Potatoes (medium diced, do not peel)
- 2 teaspoons Cumin
- 2 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 2 cups White Wine
- 1 cups Green Olives (cut in half)
- 1 cup Raisins
- 32 ounces Fire Roasted Crushed Tomatoes
ingredients
Cuban Black Beans
- 1 pound Dry Black Beans (soaked in 3 quarts water overnight)
- 1 Large Green Bell Pepper (minced)
- 2 Serrano Peppers (minced)
- 1 Large Yellow Onion (minced)
- 6 Garlic Cloves (minced)
- 2 teaspoons Kosher Salt
ingredients
Rice
- 3 cups Hot Water
- 2 teaspoons Kosher Salt
- 1 1/2 cups Long Grain Rice
Method
Step 1
FIRST STEPS Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe. Place the black beans in a bowl with 3 quarts of water, and allow the black beans to soak overnight.
Step 2
PREPARING THE PICADILLO WITH FULLBLOOD WAGYU GROUND BEEF Heat a large Dutch oven over medium-high heat, and add in the grapeseed oil. Once hot, add in the Fullblood Wagyu ground beef. Use a wooden spoon to break up the ground beef while it’s browning. Once the ground beef is browned, remove it from the Dutch oven. Se it aside. Add in the diced sweet onion. Cook for 5 minutes or until the onions are translucent and starting to brown. Add in the minced garlic, and cook for 2 minutes. Mix in the minced jalapeno, minced green bell pepper, diced potatoes, cumin, kosher salt, and freshly ground black pepper. Place the lid on the Dutch oven, and cook for 5 minutes. NOTE: Start the black beans and rice around this time, so that everything can finish cooking around the same time. Add the browned ground beef back into the Dutch oven. Add the white wine as well. Let the white wine reduce to a 1/2 cup or so. Then, add in the raisins, halved olives, and fire roasted crushed tomatoes. Mix well. Place the lid on the Dutch oven, and cook for 10 minutes. Remove the lid. Continue cooking over medium heat, while stirring occasionally, until the potatoes are cooked and tender. Season to taste with kosher salt and freshly ground black pepper.
Step 3
PREPARING THE BLACK BEANS Once the beans have soaked in water overnight, drain off the water. Place the beans in a medium-size saucepan. Cover with cold water. Heat the saucepan over medium heat, and add in the minced yellow onion and minced garlic. Once it’s reached a simmer, reduce the heat to medium-low. Let the beans cook for 30 minutes until the beans are al dente. Then, add in the minced green bell pepper, minced serrano pepper, and kosher salt. Cook until beans are tender. Season to taste with kosher salt and freshly ground black pepper.
Step 4
PREPARING THE RICE Heat a medium-size pot on medium-high heat with the water and kosher salt. Once the water is at a slow boil, add in the long grain rice and stir. Once the pot is up to a simmer, reduce the heat to low. Cover the pot, and cook the rice for 20 minutes or until there is no longer any liquid left. Keep the lid on until you’re ready to serve the rice. Fluff the rice with a fork before serving.
Step 5
FINAL STEPS Serve the Cuban picadillo with the black beans and rice. Enjoy!