Beef Picadillo recipe

You can never have too many ideas for mince, it’s such a mainstay of frugal cooking. Different countries lay claim to picadillo – basically a sloppy, spicy braise with raisins for sweetness and olives for saltiness – and there are versions in Cuba, the Caribbean and South America. 

Some contain capers, some are a little spicier – Ernest Hemingway scattered his with toasted almonds. Chunks of waxy potatoes can be cooked in it or fried and added at the end. It’s served with rice, even if it contains potatoes. I mean, what’s wrong with double carbs?