A delicious and versatile recipe for savoury mince, this Brazilian Picadillo, or ensopado de carne moida, is a great alternative to bolognese or chilli con carne. A quick and easy ground beef stew with tangy olives and mild but warming spices, this is a great weeknight family dinner (my 9 month old loves it).
Like all of my beef mince recipes, Picadillo is great for batch cooking. This Brazilian style savoury mince freezes well and can be used so many ways. My family loves it with rice and beans or salad, but it goes with so many sides. Try Picadillo as a taco filling, with pasta or mashed potato. Use it as a jacket potato or savoury pastry filling.
What is Picadillo
Picadillo is a traditional dish in Brazil and many Latin American countries, including Mexico, Cuba and Puerto Rico. It is a ground meat stew, usually made from ground beef, with a tomato based sauce and different vegetables depending on the region. Some varieties, like the Mexican Picadillo, use potato, and many varieties include raisins or olives.
Picadillo is typically served with rice, but can be used many ways including as a taco or empanada filling, or as part of another dish like Pastelón.
Savoury Mince
I think most countries have their own version of a savoury mince – here in Scotland it’s Mince and Tatties. If you have not come across what we call Savoury Mince here in the UK, basically it is a simple stew made from mince (ground meat), in a gravy sauce with different chopped vegetables. Some recipes include additions like beans, lentils or potato.
Although beef mince is most typical for savoury mince, you can use any type of mince, including vegetarian mince like quorn.
Picadillo is the Latin American version of Savoury Mince. My husband, who is from Brazil, introduced me to this dish and gave me his family recipe which we have tweaked to our tastes over the years. If you are looking for new and different ways to serve ground beef or mince to your family, then try this easy Picadillo instead of your usual bolognese or chilli con carne.
Ingredients
Mince/Ground Beef – I use lean minced beef (5% fat.)
Onion – I use a white onion but red onion also can be used.
Bell Pepper – any colour of pepper will work well.
Courgette/Zucchini – not strictly traditional but we love to add courgette to our savoury mince. You can omit if you prefer or swap it out for another vegetable. Butternut squash or mushrooms would be a nice alternative.
Garlic – finely diced.
Green Olives – I know olives can be divisive so you can leave out the olives if you prefer (or serve on the side for picky eaters), but I really recommend using them. The briny tang really cuts through the beef in a delicious way.
Cumin, oregano, paprika, bay leaf – this blend of spices gives a lovely warm spice to the sauce without being too overpowering.
Red wine vinegar – really brings out the flavour of the tomato for the sauce. White wine vinegar or lemon juice would be a good alternative.
Tomato puree / paste
Tinned Tomatoes – or substitute passata with some diced fresh tomato.
Serving Suggestions and Variations
At my house, we typically serve Picadillo with rice and black beans. Sometimes we have a simple salad on the side.
Brazilian savoury mince works well as a filling for so many dishes – tacos, empanadas, jacket potatoes or burritos. You can top it with mashed potato for a South American version of Cottage Pie, toss it with pasta or serve alongside boiled or roast potatoes.
Beef Mince is most traditional for Picadillo, but this recipe works well with almost any type of mince or ground meat, including vegetarian mince. Try it with ground turkey or quorn mince.
Swap out the olives for capers for a similar briny tang.
My family loves courgette/zucchini in our savoury mince but feel free to switch it up. Mushrooms, carrots, sweetcorn and butternut squash are all excellent additions.
Add some spice – add a diced chilli or a dash of cayenne pepper if you prefer it hot.
How to Store Picadillo
Picadillo will store well in an airtight container in the fridge for up to 3 days.
Savoury mince freezes well for up to three months in a suitable airtight container or bag.
Reheat on the stove until piping hot – you may wish to add a splash of water when reheating.
More Easy Beef Mince Dishes:
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Brazilian Picadillo (Savoury Mince).
Equipment
- Spatula or wooden spoon
Ingredients
- 500 grams beef mince
- 1 onion - diced
- 1 bell pepper - diced
- 1 courgette/zucchini - diced
- 4 cloves garlic - diced
- 160 grams green olives - sliced in half
- ½ tsp cumin
- 1 tbsp oregano
- 1 tsp paprika
- 1 tbsp red wine vinegar
- 1 tbsp tomato puree/paste
- 400 grams tin of chopped tomatoes
- 2 bay leaves
- 1 tbsp olive or vegetable oil
- 1 bunch fresh parsley - chopped
Instructions
- In a Dutch oven or large pot with a lid, heat the oil over a medium heat then add the onion, courgette and pepper. Cook until softening (about 5 minutes) then add the garlic.
- Add the beef to the pan and cook, breaking apart with a spoon, until browned.
- Season with salt and pepper and stir in the tomato puree plus oregano, cumin and paprika.
- Add the olives, bay leaves and red wine vinegar, then the tin of tomatoes. Fill the tomato can halfway with water to swill any excess and pour that in too. Stir well.
- Pop the lid on then simmer over a medium heat for 15 minutes, then take the lid off, stir and simmer for a further 5 minutes uncovered.
- Stir in the chopped parsley then season with additional salt and pepper if desired.
- Serve with rice and black beans.
Nutrition
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