Have you ever tried picadillo?! It is one of my favorite Cuban dishes, but I haven’t been able to order it in quite some time since this whole no nightshades, no ‘dillo business started. It’s a savory, sweet and salty skillet meal. It makes incredible leftovers and is super affordable to put on your table too! Try this Paleo, AIP, gluten-free, low carb and nightshade-free Cuban Picadillo this week!
The below review was written two years after I tried my first box! I have now been ordering from Butcherbox every month for the last two years! It’s where we get 90% of our high quality meat & seafood!
I made this dish using my Butcher Box grass fed ground beef. Butcher Box is my go-to well-raised meat delivery company that sends you customizable boxes of their grass fed beef, pastured pork, and heritage chicken from only small, trusted local farmers.
I tried 5 different cuts of beef from them and was really shocked to realize I actually COULD taste a difference in their beef compared to the beef I buy from Whole Foods. Whole Foods is awesome, don’t get me wrong, but getting straight from small farms that aren’t contracted under a national grocery chain makes a big difference.
What’s also cool is each time you order, you’ll likely get a variety of cuts that you didn’t receive in your last shipment! I am someone who goes to the grocery stores 3 to 4 times a week, and that gets pretty exhausting. Usually I’m going to buy fresh meat or seafood, since I don’t utilize my freezer much. After having several pounds of grass fed beef in my freezer for a couple weeks and being able to grab and defrost on the fly, I now realize why people buy deep freezes!
Buying in bulk or freezing when you find cuts on sale really saves you not just money but time in the long run. I loved our Butcher Box so much, they asked me to write a few thoughts on their beef for their website. I don’t only buy grass-fed, pastured and wild caught meat and seafood because it’s better for ME, but more so because it’s better for our environment, local economies, and for the animals.
“Grass-fed beef, particularly the high quality cuts from ButcherBox, is a health food staple in our house. Animal welfare is a topic I hold close to my heart, and I need to know that the beef we purchase comes from healthy, happy and properly treated cattle. Not only are grass-fed cattle treated more humanely, but they also have a lower environmental impact and generally come from smaller, local family farms rather than factory CAFOs. On top of all that, grass-fed beef is plain and simple the more nutritious choice, packed with more vitamins and omega-3s than grain-fed meat by a landslide!”
Here are my favorite cuts of Butcherbox Meat after ordering monthly for 2 years. Add these to your first custom box! And look out for monthly deals like 10 pounds of ground beef for only $49!
Ground Beef
Steak Tips
Chicken Breast
Chicken Drumsticks
Flat Iron Steak
Wild Salmon
Baby Back Ribs
Breakfast Sausage (nightshade-free too!)
Nightshade-Free Cuban Picadillo
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 1x
Scale
Ingredients
- 4 slices bacon, chopped into 1/2-inch pieces
- 1 cup diced yellow onion
- 4 large cloves garlic, chopped
- 1 teaspoon ground cumin (omit for AIP!)
- 2 teaspoons dried oregano flakes
- 2 Turkish bay leaves
- 1/4 teaspoon ground cinnamon
- 2 pounds Grass Fed Ground Beef
- 1 teaspoon fine sea salt
- 2/3 cup butternut squash puree
- 1/2 cup dry red wine
- 1 teaspoon blackstrap molasses
- 3/4 cup pitted and sliced green olives
- 1/2 cup raisins
- 1 teaspoon apple cider vinegar
Instructions
- In a large stainless steel skillet, cook bacon, onion and garlic over medium heat for 6 to 8 minutes until the onion is tender and fragrant.
- Stir in cumin, oregano, bay leaves, and cinnamon and continue to stir for 30 seconds until toasted and fragrant.
- Crumble ground beef into skillet and season with sea salt. Cook, stirring every couple minutes, until no longer pink. Ensure you break up the ground beef into small pieces with a wooden spoon as it cooks.
- Add butternut squash, red wine, molasses, olives, and raisins to the skillet and bring to low boil over medium-heat. Reduce the heat to medium-low and allow to simmer for 6 to 8 minutes until thickened.
- Remove from heat and stir in vinegar. Serve over cauliflower rice or white rice for a traditional Cuban meal.
