This is a Cuban-inspired beef dish that is packed with flavor: Beef is simmered in a vegetable-filled sauce with plenty of rich beef broth and a hint of cinnamon, then finished off with buttery green olives. Picadillo can be served a bunch of different ways: on top of cauliflower “rice” or your favorite mashed root vegetables, on top of salad greens or taco-bowl style, topped with guacamole. However you serve it, this is sure to be a hit! In place of the usual tomato-based sauce, I’ve used beets and carrots a sneaky way to get some extra antioxidants and vitamins into a meal.
Ingredients
- 1 tbsp (15 ml) coconut or avocado oil
- 2 cups (210 g) fresh grated beets
- 1½ cups (180 g) grated carrots
- 2¼ cups (540 ml) Beef Broth
- 1 tbsp (15 ml) red wine vinegar
- 1 lb (454 g) ground beef
- 1 cup (140 g) diced onion
- 4 cloves garlic, minced
- 2 bay leaves
- 2 tsp (2 g) dried oregano leaves
- ¾ tsp ground cinnamon
- ½ tsp ground mace
- ½ cup (75 g) green olives, sliced
How to Make It
- Add the oil to a large skillet over low-medium heat and cook the grated beets and carrots until softened, about 10–15 minutes. Transfer the cooked vegetables to a blender, along with the beef broth and red wine vinegar. Blend until smooth and reserve for later.
- Add the ground beef to a large skillet and cook until browned, breaking it up into smaller pieces with the back of a spoon. Use a slotted spoon to transfer the browned beef to a bowl; reserve the beef for later. If there is any excess beef fat in the pan, drain it off now, then add the diced onion and minced garlic. Cook until they are softened, about 5 minutes, then add the beef back to the pan.
- Add the bay leaves to the pan and sprinkle the oregano, cinnamon and mace over the meat. Pour over the blended vegetables from earlier and stir through to combine, then reduce the heat to low. Cover the pan and simmer for 15 minutes. Uncover the pan and stir through the sliced green olives, cooking for another 5 minutes. Taste and add extra salt if needed just before serving.
