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Grid Iron Meat

Cuban Picadillo

Cuban Picadillo is a savoury-sweet minced beef dish that brings together the warmth of Latin American spices, the briny kick of olives, and the subtle sweetness of raisins. It’s a comforting one-pan meal that works just as well for a quick midweek dinner as it does as part of a larger feast.

INGREDIENTS
  • 500g minced beef (preferably 15–20% fat)
  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 1 green pepper, finely diced
  • 3 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • 50g raisins
  • 100g pitted green olives, sliced
  • 2 tbsp tomato purée
  • 125ml beef stock
  • 1 tbsp red wine vinegar
  • Sea salt and black pepper, to taste
  • Fresh coriander, chopped, for garnish (optional)
METHOD

  1. Heat the olive oil in a large frying pan over medium heat. Add the onion and pepper, cooking until softened (about 5 minutes).
  2. Stir in the garlic, cumin, smoked paprika, oregano, and bay leaf. Cook for 1 minute until fragrant.
  3. Add the minced beef, breaking it up with a wooden spoon. Cook until browned all over.
  4. Stir in the tomato purée, then add the chopped tomatoes, raisins, olives, beef stock, and vinegar.
  5. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens.
  6. Adjust seasoning with salt and pepper. Discard the bay leaf.
  7. Serve hot, garnished with fresh coriander if desired.

Multi-Cooker Option

Ninja Foodi / Multi-Cooker: Use the Sear/Sauté function to cook the onion, pepper, garlic, spices, and beef as above. Add the remaining ingredients, switch to Slow Cook (High) for 2 hours or Pressure Cook for 8 minutes (quick release). Simmer on Sear/Sauté for a few extra minutes if you prefer a thicker sauce.

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Native Breed Beef Mince – 500g

Fresh native breed beef mince with around 20% fat, coarsely minced for rich, everyday cooking.

Made from a blend of shoulder, flank and brisket, it browns well and brings depth to cottage pie, chilli, lasagne, bolognese, meatballs and homemade burgers.

Delivered fresh and suitable for freezing.

£8.50

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What sides and matches work well with this?

Sides:

  • White rice – Fluffy long-grain rice to soak up the rich sauce.
  • Fried plantains – Sweet, caramelised slices to balance the savoury elements.
  • Black beans – Lightly seasoned, cooked until creamy.
  • Cuban bread – Soft, airy bread perfect for mopping up sauce.
  • Simple green salad – Crisp lettuce, tomato, cucumber, and avocado with lime dressing.
  • Yuca con mojo – Cassava with garlicky citrus sauce.

Matches:

  • Flavours: garlic, cumin, oregano, lime, coriander.
  • Ingredients: sweetcorn, avocado, black beans, peppers.
  • Sauces: chimichurri, salsa verde, spicy tomato relish.

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Preparation Time: 15 minutes
Cooking Time: 25 minutes (hob) or 2 hours slow cook / 8 minutes pressure cook

Hot Tips

  • Use beef with a moderate fat content for better flavour.
  • Add a pinch of cinnamon for a subtle depth.
  • For extra richness, stir through a knob of butter at the end.
  • Leftovers taste even better the next day – perfect for stuffing into tacos or empanadas.

Pairings

Red Wine:

  • Malbec – Rich dark fruit and spice notes complement the savoury-sweet balance.
  • Rioja Crianza – Soft tannins and subtle oak suit the tomato base.
  • Carmenère – Smoky and herbaceous, with enough body to stand up to the beef.

White Wine:

  • Albariño – Fresh and citrusy, cuts through the richness.
  • Verdejo – Zesty and aromatic, with a touch of herbal lift.
  • Chardonnay (unoaked) – Clean and fruit-forward, without overpowering.

Beer & Cider:

  • Cuban-style lager – Light and crisp.
  • Pale ale – Gentle bitterness works well against the sweetness of raisins.
  • Dry cider – Bright apple acidity lifts the dish.

Non-Alcoholic:

  • Sparkling lime and mint cooler.
  • Hibiscus iced tea.
  • Ginger beer with fresh lime.

 

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