Black Garlic Kitchen

Black Garlic Cuban Picadillo

Picadillo is a popular Cuban comfort food. There are many regional variations but most are traditionally made with minced beef, onions garlic and peppers simmered in a rich tomato sauce with a flavour boost from olives, capers, raisins. Black Garlic Kitchen’s addition of Black Garlic adds a modern twist and flavour boost.

Black Garlic Cuban Picadillo

Prep: 20 mins | Cook: 25 mins | Serves: 4

Ingredients

  • 2 tbsp olive oil
  • 1 onion – peeled and finely chopped
  • 1 red pepper – deseeded and chopped
  • 1 tbsp tomato purée
  • 2 tbsp Black Garlic Paste
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp paprika smoked
  • 4 cloves white garlic – crushed
  • 1½ tsp salt
  • 1 tsp ground black pepper
  • 100ml dry white wine
  • 500g minced beef
  • 500ml tomato passata
  • 1 tbsp Worcestershire sauce
  • 4 tbsp raisins – soaked in 2 tbsp dry white wine
  • 1 tsp caster sugar
  • 4 tbsp green pitted olives plus 2 tsp brine from the jar
  • 2 tbsp capers – plus 1 tbsp caper juice from the jar
  • 1 large potato – peeled and cut into small dice, approx I cm
  • 2 bay leaves
  • 8 cloves Black Garlic – chopped
 

To Serve

  • Plantain chips
  • 1 avocado – cut in half, peeled, stone removed and flesh sliced
  • White rice
  • Lime wedges 

Method

  • Heat the oil in a large deep-sided frying pan set over a medium heat. Add the onion and red pepper. Cook for 5 minutes until soft but not coloured.
  • Add the tomato purée, Black Garlic Paste, cumin, oregano, smoked paprika, crushed white garlic and salt and pepper. Cook for 2 minutes.
  • Add the wine, turn the heat to high and cook until the wine is reduced by a quarter.
  • Reduce the heat to medium, add the minced beef and cook for 5 minutes. Stirring occasionally to coat the minced beef in the tomato purée/herb mixture.
  • Stir in the tomato passata, Worcestershire sauce, soaked raisins, sugar, olives and the brine, capers and the juice, diced potato and the bay leaves.
  • Bring the picadillo to the boil, cover and reduce the heat to medium.
  • Simmer for 25 minutes. Remove the bay leaves and discard.
  • Taste and adjust the seasoning by adding additional salt, pepper, oregano, cumin, olives or capers according to personal preference.
  • Stir through the chopped Black Garlic cloves.
 

To Serve: spoon the picadillo onto a plate. Serve alongside plantain chips, sliced avocado, white rice and lime wedges.

Top Tip: any leftover picadillo can be used to make empanadas or as a filling for tacos.

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