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Cuban Picadillo with Wagyu Beef

Cuban Picadillo with Wagyu Beef 

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Servings: 6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 3 TBSP Grapeseed Oil
  • 1 Large Sweet Onion (small diced)
  • 5 Garlic Cloves (minced)
  • 1 Large Green Bell Pepper (minced)
  • 1 Jalapeno (minced)
  • 5-6 Yukon Gold Potatoes (medium diced, do not peel)
  • 2 TSP Cumin
  • 2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 2 CUP White Wine
  • 1 CUP Green Olives (cut in half)
  • 1 CUP Raisins
  • 32 OZ Fire Roasted Crushed Tomatoes
Cuban Black Beans
  • 1 LB Dry Black Beans (soaked in 3 quarts water overnight)
  • 1 Large Green Bell Pepper (minced)
  • 2 Serrano Peppers (minced)
  • 1 Large Yellow Onion (minced)
  • 6 Garlic Cloves (minced)
  • 2 TSP Kosher Salt
Rice
  • 3 CUP Hot Water
  • 2 TSP Kosher Salt
  • 1 1/2 CUP Long Grain Rice

          Tools

          • Large Dutch Oven
          • Medium Saucepan
          • Medium Pot
          • Wooden Spoon

          FIRST STEPS

          Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

          Place the black beans in a bowl with 3 quarts of water, and allow the black beans to soak overnight.

          PREPARING THE PICADILLO WITH FULLBLOOD WAGYU GROUND BEEF

          Heat a large Dutch oven over medium-high heat, and add in the grapeseed oil.

          Once hot, add in the Fullblood Wagyu ground beef.

          Use a wooden spoon to break up the ground beef while it’s browning.

          Once the ground beef is browned, remove it from the Dutch oven. Se it aside.

          Add in the diced sweet onion. Cook for 5 minutes or until the onions are translucent and starting to brown.

          Add in the minced garlic, and cook for 2 minutes.

          Mix in the minced jalapeno, minced green bell pepper, diced potatoes, cumin, kosher salt, and freshly ground black pepper.

          Place the lid on the Dutch oven, and cook for 5 minutes.

          NOTE: Start the black beans and rice around this time, so that everything can finish cooking around the same time.

          Add the browned ground beef back into the Dutch oven. Add the white wine as well.

          Let the white wine reduce to a 1/2 cup or so.

          Then, add in the raisins, halved olives, and fire roasted crushed tomatoes. Mix well.

          Place the lid on the Dutch oven, and cook for 10 minutes.

          Remove the lid. Continue cooking over medium heat, while stirring occasionally, until the potatoes are cooked and tender.

          Season to taste with kosher salt and freshly ground black pepper.

          PREPARING THE BLACK BEANS

          Once the beans have soaked in water overnight, drain off the water.

          Place the beans in a medium-size saucepan. Cover with cold water.

          Heat the saucepan over medium heat, and add in the minced yellow onion and minced garlic.

          Once it’s reached a simmer, reduce the heat to medium-low.

          Let the beans cook for 30 minutes until the beans are al dente.

          Then, add in the minced green bell pepper, minced serrano pepper, and kosher salt.

          Cook until beans are tender.

          Season to taste with kosher salt and freshly ground black pepper.

          PREPARING THE RICE

          Heat a medium-size pot on medium-high heat with the water and kosher salt.

          Once the water is at a slow boil, add in the long grain rice and stir.

          Once the pot is up to a simmer, reduce the heat to low.

          Cover the pot, and cook the rice for 20 minutes or until there is no longer any liquid left.

          Keep the lid on until you’re ready to serve the rice. Fluff the rice with a fork before serving.

          FINAL STEPS

          Serve the Cuban picadillo with the black beans and rice.

          Enjoy!


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