Recipe Database
Cuban style Picadillo
Cuban style Picadillo
1/4 cup of olive oil
1 large onion chopped
6 cloves of Garlic
2 lb White Oak Pasture Grass Fed GROUND BEEF
1 14oz can of chopped tomatoes
3/4 cup raisins
3/4 cup sliced green olives with Pimientos
1/4 cup tomato paste
1 tsp chipotle powder
1/4 tsp of cayenne

Heat the oil in the bottom of the Lodge cast iron skillet on the egg. Add the onions, garlic and cook about 5 minutes. Add the beef next stirring to break up the meat about 7 minutes. Add the rest of the items and stir to combine. Simmer the Picadillo until it thickens about 8-10 minutes. Check seasonings and adjust. Serve warm.

Done at Big Green Egg headquarters in Atlanta with Will Harris of White Oak Farms. .