BOLICHE CUBANO - CUBAN-STYLE STUFFED BEEF ROAST
Chorizo-Stuffed Beef Roast On the Cuban family table, a special meal would not be complete without Boliche, or Cuban-Style Stuffed Beef Roast. The beef (most commonly eye of round roast), is marinated in the tangy Cuban marinade, GOYA® Mojo Criollo Marinade, then stuffed with chorizo, and cooked in a flavorful wine broth until the beef is meltingly tender. Potatoes, carrots and olives are often added to the broth for an extra hearty touch. Try this recipe tonight and experience why Boliche has remained a Cuban family tradition.
Time 4h45m
Yield 8
Number Of Ingredients 12
Steps:
- Step 1 Using long knife, make lengthwise slit in center of thickest end of roast to form deep pocket, about 3" long. Pierce beef all over with tip of knife. Transfer beef to large zip-top bag (or to non-reactive container with lid). Pour Mojo over beef; seal bag. Refrigerate at least 4 hours, or up to 24 hours for best results. Step 2 Heat oven to 275°F. Remove beef from refrigerator at least 30 minutes before cooking; discard marinade. Using paper towels, pat beef dry. Stuff pocket of beef with chorizo. Using kitchen twine, firmly tie beef in 1½ " intervals, perpendicular to pocket, to enclose chorizo. Sprinkle beef all over with Adobo. Step 3 Heat oil in large Dutch oven, or large oven-proof pot over medium-high heat. Add beef. Cook, flipping beef with tongs, until golden brown all over, 5-7minutes; transfer to plate. Add onions to pot; cook, stirring occasionally, until soft, about 3 minutes more. Pour wine and 4 cups water into pot. Bring liquid to boil, scraping up browned bits from bottom of pot with wooden spoon. Add carrots, olives, bay leaves, oregano and beef to pot. Tightly cover pot; transfer to oven. Step 4 Cook, flipping roast every hour, until beef is fork-tender, about 4 hours, adding potatoes after 3 ½ hours. Step 5 Transfer beef, potatoes, carrots and olives to platter; tightly cover with foil to keep warm. Place pot on stove over medium-high heat. Bring liquid to boil. Cook, stirring occasionally, until sauce reduces to 2 cups, about 5 minutes. To serve, cut beef roast into ½" slices. Pour sauce over beef. Serve warm. More Cooking Tips
BOLICHE (CUBAN POT ROAST)
A Cuban style pot roast recipe we use at the fire house.
Provided by Viper725
Categories World Cuisine Recipes Latin American Caribbean
Time 6h40m
Yield 8
Number Of Ingredients 15
Steps:
- Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
- Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
- Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
- Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
- Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.
Nutrition Facts : Calories 585.5 calories, Carbohydrate 31.1 g, Cholesterol 94 mg, Fat 32.7 g, Fiber 3.2 g, Protein 38.5 g, SaturatedFat 9.1 g, Sodium 890.5 mg, Sugar 4.2 g
CUBAN STYLE POT ROAST (BOLICHE)
This pot roast cooks for about an hour and rests for 30 minutes, so you have plenty of time to prepare whatever you want to serve with it.
Provided by threeovens
Categories Roast Beef
Time 1h10m
Yield 1 pot roast, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
- Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour.
- Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.
CUBAN BOLICHE ROAST
I had a live in housekeeper who prepared this roast. We called it Chela's Roast, but later learned it was Boliche roast. This recipe is a combination of a half English, half Spanish recipe I wrote down as she cooked the roast and a Cuban Boliche Recipe I found. The roast goes well with any Hispanic rice dish.
Provided by Dawn399
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice sausage.
- Make a cut in roast length wise down the center and create a pocket.
- Stuff with with sausage.
- Cut smaller slits in roast and insert garlic slices.
- Mix salt and pepper with flour and dredge roast in flour mixture.
- In a large pan or dutch oven heat olive oil and brown roast on all sides.
- (You aren't cooking the roast, just lightly browning it, the whole process should take about 5 minutes) Reduce heat and add remaining ingredients.
- Cook, covered over low heat for 3 hours.
- May add additional tomato sauce if necessary.
Nutrition Facts : Calories 734.8, Fat 49.5, SaturatedFat 17.1, Cholesterol 155.9, Sodium 948.5, Carbohydrate 18.4, Fiber 2.4, Sugar 4.4, Protein 52
CUBAN-STYLE POT ROAST
This super tasty and super easy pot roast is made in a slow cooker. This delicious recipe was found in the Southeast Parent magazine and is from Delores Kosteini.
Provided by CarolAT
Categories Roast Beef
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
- Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
- Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.
Nutrition Facts : Calories 270.3, Fat 8.4, SaturatedFat 2.3, Cholesterol 80.7, Sodium 406.1, Carbohydrate 14.8, Fiber 2, Sugar 5.6, Protein 31.7
CUBAN ROAST BEEF
Make and share this Cuban Roast Beef recipe from Food.com.
Provided by Mr. Bill in TN
Categories Ham
Time 3h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F degrees.
- Mix the first 7 ingredients to make a stuffing.
- Make an incision 1 1/2" to 2" deep along the length of the roast.
- Stuff the stuffing into the incision.
- Salt and pepper the roast.
- Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.
- Check once or twice to make sure that the liquid is not boiling away.
- Add water or unsalted stock as necessary.
BOLICHE RELLENO (STUFFED BOLICHE) - EYE OF THE ROUND ROAST
Boliche is an Eye of the Round Beef roast, which is/was very popular in Cuba. It is usually stuffed with ham, chorizo, carrot, egg and peppers and is usually served with black beans and rice. It goes just as well with any rice or pilaf or even mashed potatoes (what a sacrilege!). Side dishes may include a green salad or a salad of lettuce, tomato, and avocado and fried ripe or green plantains. It is a Cuban classic but the flavors are Spanish, as is with many dishes. This delicious roast has plenty of flavor and is best when marinated overnight, which I didn't account for.
Provided by Manami
Categories Ham
Time 3h20m
Yield 5-6 serving(s)
Number Of Ingredients 24
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!
Nutrition Facts : Calories 943.8, Fat 36.8, SaturatedFat 10.6, Cholesterol 312.4, Sodium 1811.7, Carbohydrate 17.8, Fiber 3.1, Sugar 9.3, Protein 121
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