Easiest Way to Make Homemade Cuban Picadillo with Wagyu Beef

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Speedy Cuban Picadillo with Wagyu Beef. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cuban Picadillo with Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cuban Picadillo with Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cuban Picadillo with Wagyu Beef is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cuban Picadillo with Wagyu Beef estimated approx 1 hour, 15 minutes.

To begin with this recipe, we must prepare a few ingredients. You can have Cuban Picadillo with Wagyu Beef using 25 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Cuban Picadillo with Wagyu Beef:

1. 2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. 3 TBSP Grapeseed Oil
3. 1 Large Sweet Onion (small diced)
4. 5 Garlic Cloves (minced)
5. 1 Large Green Bell Pepper (minced)
6. 1 Jalapeno (minced)
7. 5-6 Yukon Gold Potatoes (medium diced, do not peel)
8. 2 TSP Cumin
9. 2 TSP Kosher Salt
10. 1/2 TSP Freshly Ground Black Pepper
11. 2 CUP White Wine
12. 1 CUP Green Olives (cut in half)
13. 1 CUP Raisins
14. 32 OZ Fire Roasted Crushed Tomatoes
15. Cuban Black Beans
16. 1 LB Dry Black Beans (soaked in 3 quarts water overnight)
17. 1 Large Green Bell Pepper (minced)
18. 2 Serrano Peppers (minced)
19. 1 Large Yellow Onion (minced)
20. 6 Garlic Cloves (minced)
21. 2 TSP Kosher Salt
22. Rice
23. 3 CUP Hot Water
24. 2 TSP Kosher Salt
25. 1 1/2 CUP Long Grain Rice

Steps to make to make Cuban Picadillo with Wagyu Beef

1. 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.
2. 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 pep-per. 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.
3. 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.
4. 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.
5. 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
6. 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.
7. FINAL STEPS Serve the Cuban picadillo with the black beans and rice.Enjoy!

While this is by no means the end all be guide to cooking quick and easy lunches it's very good food for thought. The hope is that this will get your creative juices flowing so you could prepare wonderful lunches for your family without the need to do too much heavy cooking at the process.

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