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a green bowl with picadillo and rice

Brazilian Beef Picadillo

5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Brazilian
Calories 2322 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 garlic clove crushed
  • 1 red onion chopped
  • 1 green pepper diced
  • 800 g minced beef
  • 50 g capers
  • 2 tbsp red wine vinegar
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 2 bay leaves
  • 400 ml tin of tomatoes
  • Handful of parsley chopped

Instructions
 

  • In a large, deep frying pan, fry the chopped onions and peppers in some olive oil. Once softened, add the beef and keep stirring until brown.
  • One the beef has cooked, add the chopped garlic and the spices. Give it all a good stir. 
  • Throw in the capers, a long with the red wine vinegar, tin of tomatoes and bay leaf. Leave it all to simmer for 15 minutes on low. 
  • Serve and garnish with some chopped parsley. Serve with my Brazilian white rice.

Notes

Storage - Cool any leftover picadillo down quickly and store in a sealed container, in the fridge. It will keep for 2 days.
Re-heating - You will need to reheat picadillo thoroughly until piping hot. I'd heat it through in a pan on the hob or in a microwave. 
Freezing - You can freeze picadillo in a sealed container for a maximum of 2 months. Defrost thoroughly before reheating as above. 

Nutrition

Calories: 2322kcalCarbohydrates: 38gProtein: 144gFat: 175gSaturated Fat: 64gPolyunsaturated Fat: 6gMonounsaturated Fat: 80gTrans Fat: 10gCholesterol: 568mgSodium: 2504mgPotassium: 3355mgFiber: 11gSugar: 18gVitamin A: 1307IUVitamin C: 157mgCalcium: 355mgIron: 21mg
Keyword Easy, Midweek meals, Quick
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