home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER






Boliche (Cuban Stuffed Beef Roast)

Citrus marinated eye of round roast stuffed with chorizo sausage, olives and garlic then simmered with potatoes.
Boliche (Cuban Stuffed Beef Roast)

Share This Recipe




75% of people like this recipe
( 8 votes )

What do you think?






Servings: 6
Total Time: 4 to 4 1/2 hours
Recipe by: Frankie

Ingredients

3 lb eye of round roast
1/2 lb chorizo sausage
4 cloves of garlic, minced
1/4 cup pimento stuffed olives, chopped
3 TBSP olive oil
1 large onion, chopped
4 cups water
1 tsp dried oregano
2 bay leaves
4 medium Yukon Gold potatoes, cut in 1 1/2 inch pieces
salt & pepper
Marinade:
juice from 1 orange
juice from 1/2 lemon
1 tsp salt
1/2 tsp pepper

Directions

1. Place the roast in a resealable plastic gallon bag. Combine the marinade ingredients together and pour over the roast, seal the bag and refrigerate for 8 to 24 hours.

2. Remove the roast from the refrigerator, discard the marinade and pat the roast dry with paper towels. Using a sharp knife make a slit in the middle of the roast lengthwise, twist the knife a little to form a small tunnel in the roast all the way through the other side.

3. In a bowl mix together the chorizo, garlic and olives. Stuff the chorizo mixture into the hole that you just made in the roast.

4. Heat the oil in a dutch oven over medium-high. Season the outside of the roast generously with salt and pepper. Sear the roast on all sides until nicely browned, about 5 to 7 minutes. Remove roast from pan and place on a plate.

5. Add the onions to the pan and cook until softened, about 1 to 2 minutes.

6. Add the water to the pan along with the oregano and bay leaves and scrape the bottom of the pan with a wooden spoon to release any stuck on bits.

7. Return the roast to the pan. Bring to a boil then cover the pan and reduce heat to low. Cook, covered, for 3 hours.

8. Add the potatoes around the roast, increase the heat to medium-high and return to a boil. Reduce heat to medium and simmer, uncovered, until potatoes are tender about 20 minutes.

9. Remove roast and potatoes to a plate and cover with foil, allow roast to rest 15 minutes before slicing.

10. if desired, boil the sauce down to thicken a bit, add salt and pepper to taste.

11. Cut the roast into slices, serve with the potatoes and sauce.




Recipe Feedback


Frankie picFrankie

Good flavors, I know eye of round roast is what is traditionally used in Boliche but a better cut of beef like a top round roast would be better.







Products We Use
Affiliate links to products we use and recommend