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
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-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
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 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
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