Brazilian Picadillo Recipes

BRAZILIAN PICADILLO RECIPE

Steps:

• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the olive oil, and when the oil is hot, add in the onions and the bell pepper. Saute until they are soft - about 2-3 minutes.
• Add the garlic, and sauté until fragrant - about 1-2 minutes.
• Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally - about 5 minutes.
• Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
• Next, add in the olives, and the vinegar, and stir to combine.
• Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
• Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
• Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
• Finish with the parsley and serve!

PICADILLO

Steps:

• In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
• Serve with rice and beans or tortillas.

BRAZILIAN PICADILLO

Steps:

• In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
• In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
• Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

PICADILLO

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

BRAZILIAN PICADILLO RECIPE

Steps:

• Coarsely chop bell pepper. Cut olives in half lengthwise. In frying pan over med-hi heat warm 1-2 t. of oil. Add mirepoix and bell pepper, season with salt and pepper. Cook, stirring occasionally until vegs. start to soften, 2-3 minutes. Add ground beef and paprika, cinnamon and cumin. Cook until meat is browned but not cooked through. About 3-4 mins. Add tomato sauce, tomato paste, garlic, raisins and olives and 1/2 cup water and bring to a boil, stirring occasionally until vegs. are tender, beef is cooked and sauce thickens slightly, 2-3 mins. Remove from heat and season with salt and pepper. While meat is cooking warm 1-2 t. oil in another pan over medium heat and add riced cauliflower and Worcestershire sauce. Season with salt and pepper and cook, stirring frequently until softened, about 7-8 mins. Remove from heat and add 1-2 T. of chopped parsley. Serve meat over cauliflower.