Cuban Picadillo Sirloin Slow Cooker Recipe Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality tomato-white-wine sauce—or make your own by simmering tomato sauce with a splash of white wine and a pinch of oregano.

The sauce should be slightly tangy to balance the sweetness of the raisins. If you prefer a spicier picadillo, add a minced jalapeño or a pinch of red pepper flakes when layering the ingredients.

Shredding the beef with two forks while it's still warm yields the best texture. For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.

You can also add a tablespoon of tomato paste for extra richness. The dish tastes even better the next day, so consider making it ahead.

Variations

• Spicy Picadillo: Add 1-2 minced jalapeños or a teaspoon of chili powder when layering the ingredients. This adds a pleasant heat that complements the sweet raisins and briny olives.
• Beef and Chorizo: Replace half of the sirloin with fresh chorizo (remove casings and crumble). Cook the chorizo in a skillet first, then add to the slow cooker. This adds smoky, spicy depth.
• Vegetarian Picadillo: Omit the beef and double the potatoes, or add cubed butternut squash and chickpeas. Use vegetable broth mixed with tomato paste and white wine instead of the meat sauce. Cook for 4 hours on low.
• Picadillo Stuffed Peppers: After cooking, stuff the picadillo into halved bell peppers, top with a little cheese if desired, and bake at 375°F (190°C) for 20 minutes until the peppers are tender.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or broth if the sauce has thickened.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth to loosen the sauce if needed.

Store leftover picadillo in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce. The flavors continue to develop as it sits.

This recipe is ideal for make-ahead meals. Cook the picadillo as directed, let it cool completely, and refrigerate for up to 4 days. It also freezes well for up to 3 months. To freeze, place in a freezer-safe container, leaving some headroom for expansion. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the Cuban Picadillo over fluffy white rice, allowing the sauce to soak into the grains. Add a side of black beans and sweet plantains for a traditional Cuban plate.

Garnish with fresh cilantro if desired, though the video doesn't include it—keep it optional. A squeeze of lime juice can brighten the flavors.

For a casual meal, serve the picadillo in warm tortillas or as a filling for empanadas. It also works well as a topping for baked potatoes or polenta.

The sweet-savory profile pairs nicely with a crisp green salad or roasted vegetables. Leftovers can be used in tacos, quesadillas, or as a hearty hash for breakfast.

Frequently asked questions

Recipe card

Cuban Picadillo Sirloin Slow Cooker Recipe

Prep 20 minCook 7 hRest 5 minTotal 7 h 25 minServes 6

Ingredients

• 3 lb top sirloin, cut into 1-inch cubes
• 250 g diced Yukon potatoes
• 60 g golden raisins
• 80 g sliced green olives
• 2 tbsp capers
• 350 ml tomato-white-wine sauce

Instructions

1. Place the cubed top sirloin in the slow cooker. Add the diced Yukon potatoes, golden raisins, sliced green olives, and capers. Pour the tomato-white-wine sauce over everything, making sure the meat and vegetables are coated.
2. Place the lid on the slow cooker. Set the temperature to LOW. Cook for 7 hours, undisturbed, until the sirloin is fork-tender and easily shreds.
3. Let the mixture simmer on LOW for 7 hours. The sauce will bubble gently, and the raisins and olives will infuse the gravy as the beef becomes tender.
4. After 7 hours, transfer the beef to a cutting board. Use two forks to shred the sirloin into bite-sized pieces. Return the shredded meat to the slow cooker and stir into the sauce. Let it rest for 3 minutes before slicing.
5. Stir the shredded sirloin into the sauce, ensuring it's well coated. Let it rest for 5 minutes. Serve hot over fluffy white rice, with black beans and sweet plantains on the side.

Contains: sulfites

Estimated nutrition per serving

Calories

520

Protein

45 g

Carbohydrates

38 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.