Whenever I eat out and see Picadillo on the menu, it would usually be the Cuban Picadillo consisting of ground meat and vegetables and is sometimes used as taco filling or topped over rice. But this is the Picadillo I grew up with. My mom has been making this since forever and this is one of my [and my brother’s] favorite.
We usually use beef neck for these kind of dishes. Reason is, even if you have to boil beef neck for a couple of hours it is very flavorful. This is due to the marbling of fat and tendons within the meat.
Picadillo (Soup)/ Stewed Beef in Tamarind Broth
- 500 g beef neck, cut into bite size pieces
- ¼ kg unripe tamarind, boiled and juices squeezed out or
- a packet of instant tamarind soup base
- 3 medium potatoes, cubed
- 1 carrot cubed
- 1 medium onion, chopped
- 2 cloved garlic, minced
- 1 tomato,diced
- 2 tbsp canola oil
- 2 pieces finger chili (siling haba)
- moringa leaves (malunggay,optional)
- salt and pepper to taste
- Boil beef neck for a couple of hours until meat is tender. Set aside.
- Heat oil in a pot. Sauté onions, garlic and tomatoes until onions are translucent and tomatoes are wilted.
- Pour in the beef neck pieces together with the stock you boiled it in.
- Simmer for a few minutes then add the tamarind juice.
- Add potatoes and tomatoes. Simmer until veggies are done.
- Add salt and pepper. Stir.Add finger chili and moringa leaves.
- Simmer for 30 seconds.
- Serve hot as soup or with rice.
Happy Weekend everyone!
There’s definately a great deal to find out about this topic.
I really like all the points you made.