Best Picadillo Cuban Beef Hash Recipes

PICADILLO (CUBAN BEEF HASH)

Picadillo (Cuban Beef Hash) image

I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!

Provided by vegnewbie

Categories Main Dish Recipes

Time 1h10m

Yield 5

Number Of Ingredients 9

Ingredients

2 ½ pounds ground beef
4 cloves garlic, minced
1 (28 ounce) can tomato sauce
½ cup stuffed green olives
½ cup brine from olive jar
½ teaspoon garlic salt
½ teaspoon garlic powder
1 tablespoon adobo seasoning
½ teaspoon black pepper

Steps:

Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.2 g, Cholesterol 137.9 mg, Fat 32 g, Fiber 3.3 g, Protein 41.1 g, SaturatedFat 11.2 g, Sodium 2060.5 mg, Sugar 6.5 g

PICADILLO (CUBAN BEEF HASH)

PICADILLO (CUBAN BEEF HASH) image

Categories Beef Fry

Number Of Ingredients 18

Ingredients

1/4 cup pure Spanish olive oil
1 medium-size onion, chopped
1 medium-size green bell pepper, seeded and chopped
2 to 3 cloves garlic, finely chopped
1 pound ground beef, chuck or rump
1/4 cup dry sherry
1/2 cup canned crushed tomatoes or prepared tomato sauce
1 tablespoon salt
1 tablespoon Worcestershire sauce, optional
1 jalapeno (finely chopped)
1 small all-purpose potato, peeled and cut into 1/4-inch cubes
1/4 cup dark raisins
1/2 cup pimiento-stuffed green olives (may be cut in halves), drained
1/4 cup vegetable or peanut oil
FOR THE GARNISH:
1 large egg, hard-boiled and finely chopped
1/2 cup drained canned early sweet peas (I prefer LeSueur)
1 pimiento, chopped

Steps:

In a casserole, heat the oil over low heat until fragrant, then 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. Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir and cook, uncovered, over medium heat for 15 to 20 minutes. 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 covered 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. 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.