Beef Paleo Picadillo
with Raisins & Stuffed Spanish Olives
Cooking time
10 minutes
Servings
2/4
Calories
600 /serving
Celebrate a warmly spiced Cuban classic—a combination of sweet raisins, briny olives and nourishing beef—for how easily it fits into paleo principles. That is, once you sub out the usual starchy grain for cauliflower rice, gently sautéed with garlic.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 15ml Minced garlic
- 1 Green pepper
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Tomato paste
- 60g Stuffed Spanish olives
- 30g Raisins
- 30ml Vegetable demi-glace
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)
Contains: Sesame
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
10 g
Sodium
1050 mg
Total Carb
35 g
Sugars
16 g
Protein
39 g
Fibre
7 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and ½ the garlic.
- Sauté, 6 to 8 min., until softened; season with S&P.
Mise en place
- Meanwhile, halve, core and medium-dice the green pepper.
- Roughly chop the olives.
Start the picadillo
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef*, green pepper, olives, raisins and remaining garlic; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the picadillo & serve
- To the pan, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace and ½ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the beef is coated.
- Divide the cauliflower rice between your plates.
- Top with the picadillo. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
