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Boliche (Cuban Stuffed Beef Roast) Recipe








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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) recipe



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.



Ooni Karu



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Frankie pic Frankie


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.


Boliche (Cuban Stuffed Beef Roast)

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