This Picadillo Con Alcaparras is a rich, savory Spanish-style dish that transforms simple ground beef into a deeply flavorful meal. The beef is browned until crisp, then simmered with a robust mixture of onions, garlic, tomatoes, and capers. Pimiento-stuffed olives and a splash of Burgundy wine add complex, briny notes, while a hint of nutmeg and brown sugar balances the acidity. The result is a tender, aromatic stew with a satisfying texture. It is perfect for weeknight dinners or family gatherings. Serve it over fluffy white rice or alongside fried plantains for a complete, hearty experience that brings warmth and home-style comfort to your table.
Picadillo Con Alcaparras (Picadillo With Cape
Description
This Picadillo Con Alcaparras is a rich, savory Spanish-style dish that transforms simple ground beef into a deeply flavorful meal. The beef is browned until crisp, then simmered with a robust mixture of onions, garlic, tomatoes, and capers. Pimiento-stuffed olives and a splash of Burgundy wine add complex, briny notes, while a hint of nutmeg and brown sugar balances the acidity. The result is a tender, aromatic stew with a satisfying texture. It is perfect for weeknight dinners or family gatherings. Serve it over fluffy white rice or alongside fried plantains for a complete, hearty experience that brings warmth and home-style comfort to your table.Ingredients
Directions
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Heat the olive oil in a large skillet with a cover over medium-high heat.
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Add the ground beef and brown until the meat loses its red color and is well-seared.
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In a separate bowl, combine the chopped onion, tomato, minced garlic, bay leaf, crushed oregano, and capers.
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Add the vegetable and herb mixture to the browned beef in the skillet.
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Stir well to combine, cover the skillet, and cook for about 10 minutes on moderate heat.
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While the meat cooks, slice the pimiento-stuffed olives into thin rounds.
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Add the sliced olives, wine vinegar, tomato sauce, Burgundy wine, hot sauce, brown sugar, and nutmeg to the skillet.
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Stir everything together well and cook uncovered for 5 minutes.
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Add the water and mix thoroughly.
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Taste the mixture and add salt only if necessary, keeping in mind the saltiness from the olives and capers.
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Cover the skillet and reduce heat to low. Simmer for approximately 30 minutes, or until most of the liquid is absorbed.
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If significant liquid remains after 30 minutes, remove the lid and continue cooking until the sauce reduces and thickens.
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Serve hot over long-grain white rice, optionally accompanied by ripe fried plantains.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 700.1kcal
- % Daily Value *
- Total Fat 49.0g76%
- Saturated Fat 15.7g79%
- Cholesterol 177.1mg60%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 59.0g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a day. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
Substitutions: If Burgundy wine is unavailable, you can substitute with beef broth or red wine vinegar for a similar depth of flavor. Green peppers can be added for extra crunch if desired, though they are not in the original ingredient list.
Tip: Ensure your ground beef is well-browned before adding the vegetables to develop a richer flavor base. Drain excess fat if necessary, but some fat helps carry the spices.
