Picadillo with Sauteed Almonds

Picadillo is a Cuban dish.  This recipe is probably not very authentic but it makes for one delicious meal.  I have adapted it from a wonderful cookbook called: The 150 Best Slow Cooker Recipes.  My friend Marieke gave me the book as a gift years ago and I have been putting it to good use ever since.


This is ideal for a family meal or for company.  The leftovers are only enhanced the next day as the flavors mingle together and the ingredients become good friends.  Leftovers are rare when I make Picadillo, though:  it's just too delicious.

I made it with buffalo meat instead of my usual grass-fed beef.  Although I usually make it in the slow cooker, this time I made a few changes to try it on the stovetop.  It turned out beautifully!

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Picadillo with Sauteed Almonds (serves 6) Serve this wonderful dish with brown rice and sauteed greens.  I especially love sauteed collard greens with garlic. 1 tbsp olive oil 2 lbs ground buffalo  (or lean grass-fed beef) 2 tbsp of minced garlic 2 tsp oregano leaves 1 tsp sea salt 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1 bay leaf 1 can 6 oz tomato paste + 1 can-worth of hot water 2 tbsp red wine vinegar 12 pimiento-stuffed olives, halved 1/2 cup slivered almonds 1 tsp olive oil Heat 1 tbsp olive oil in a large pot and brown the meat under medium to high heat. Add the garlic, oregano, salt, cinnamon, cloves, bay leaf, tomato paste and water, red wine vinegar. Mix well, bring to a boil, and reduce the heat to a simmer and cover. Simmer for 20 minutes Add the olives and continue simmering for 10 more minutes. In a small pan, heat the 1 tsp of oil and add the almonds.  Saute until golden and remove from the heat immediately. Sprinkle sauteed almonds on meat mixture and serve immediately. Printable Recipe

Enjoy!