Columbia Restaurant Boliche Food

BOLICHE

Steps:

• Clean the meat by trimming excess fat. With a knife make an opening through the center of the meat. Place the meat in a large pot. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, cooking wine, salt and pepper. Add 3 tablespoons of the marinade to the opening inside the meat. In another container mix the stuffing: ham, carrot, bell peppers and chorizo then place the stuffing inside the meat. Add the rest of the marinade to the outside of the meat. For best results let the meat sit overnight or at least 3 hours, refrigerated.
• Preheat oven to 350 degrees F. In a large frying pan heat cooking oil and remove meat from marinade. Place meat in a hot frying pan, and sear the meat; browning it gives the meat flavor. Add the remaining marinade, cover and place in oven for approximately 3 hours. Let the meat cool before cutting it in slices. Combine the tomato sauce with the marinade that remained in the pan and put this mixture in a saucepan and simmer for 3 minutes. Pour over the sliced meat, and add the toppings and serve.

BOLICHE RELLENO (STUFFED BOLICHE) - EYE OF THE ROUND ROAST

Steps:

• Clean the meat by trimming excess fat.
• With a knife make a deep cut along the center of the beef, leaving both ends uncut.
• Place the meat in a large pot.
• Line with plastic liner - so as to be able to mix the marinade and roast.
• To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using.
• Add 3 tablespoons of the marinade to the opening inside the meat.
• For best results, marinate for 3 hours or up to overnight, refrigerated.
• In food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, olives, capers to a fine grind.
• Mix the contents with the marinade in a bowl.
• Loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible.
• Tie stuffed roast closed, tightly.
• Add the rest of the marinade to the outside of the meat.
• Preheat oven to 350°F.
• Heat a large frying pan that can be used on stove as well as in the oven, add olive oil.
• When olive oil is heated and begins to "smell fragrant", add the roast and brown on all sides, turning with a large fork several times.
• Add the remaining marinade, cover and place in oven.
• Roast for approximately 3 hours. (Keep checking about every 45 minutes to 1 hour).
• Discard bay leaves.
• Remove meat to a separate dish and allow to cool, at least 30 minutes, before slicing into 1/4" slices using a very sharp knife, so that roast doesn't crumble (approximately 20 to 24 slices).
• Combine the chunky tomato sauce and remaining Badia Cilantro with the marinade that remained in the pan and simmer for 3 minutes.
• Pour over sliced meat.
• Cover meat with aluminum foil and reheat if necessary (approximately 15 minutes), be careful not to dry out!
• Can be served with roasted potatoes, a vegetable, an avocado salad, good warm Cuban bread to sop up the juice and a lovely wine.
• Que les aproveche!