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
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
BOLICHE
Steps:
- Slice a deep notch into the center of each filet, about 2-inches wide. Insert a piece of chorizo into each beef filet.
- Rub 1 tablespoon olive oil into the filets and season with salt, and pepper.
- In a large saute pan over high heat, brown the beef until a crust is formed and the beef is cooked to medium-rare or 145 degrees F, about 4 minutes per side.
- Remove the beef from the pan, and deglaze the pan with beef stock scraping up the bits from the bottom of the pan. Turn off the heat.
- In another saute pan, heat 1 tablespoon of olive oil, and add the pepper, onion, garlic, and cumin. Cook the mixture for 2 minutes, stirring occasionally. Add the tomato sauce, potato, and roasted peppers, and simmer until the potatoes are tender.
- Divide the potato mixture among 4 plates. Slice each filet and place on top. Top each filet with some of the beef stock and garnish with chopped cilantro, chopped tomato, lime wedges, and avocado slices.
BOLICHE MECHIDO
Provided by William Norwich
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Using a long knife, cut lengthwise into the roast from each end to create a space for the sausage (your fingers should touch if you insert them in each end). Remove the casing from the sausage and stuff it into the meat.
- Cut the onions into 1/4-inch-thick rings. Combine the garlic, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and the paprika in a cup and mix well. Stir in the vinegar and then rub the mixture over the roast.
- Place the oil in a Dutch oven just large enough for the roast, and heat until almost smoking over medium-high heat. Brown the roast on all sides, ends first and then the fat side, about 2 minutes a side. (The spice mix will brown quickly and stick to the pan but will flavor the gravy.) Remove the meat to a platter. Add the onions and 2 cups water. Stir quickly as the water bubbles up, and deglaze the pan. Add another cup of water, heat to boiling, reduce heat to medium, and cover. Cook for 10 minutes, until onions have softened. Return the roast to the pan, and spoon some of the onions on top. Add enough water so the liquid rises 2/3 of the way up the sides of the roast. Cover and bake for 1 hour.
- Remove the pan from the oven and turn the roast over in its liquid. Cover and let stand until cooled.
- Cut the potatoes into 1-inch chunks. Place them in a roasting pan just large enough to hold them in a single layer. Add enough cooking liquid and onions to almost cover the potatoes. Place in the oven along with the (covered) pan holding the roast. Cook until the potatoes are tender, about 30 minutes, stirring every 10 minutes and adding more cooking liquid as it boils away. Stop adding liquid after 20 minutes.
- Cool the roast about 15 minutes and place on a cutting board. Boil the liquid down so there is about 2 cups while you slice the meat into 1/2-inch-thick pieces. Arrange on a serving platter with the potatoes. Pour the onion gravy over all and serve.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 483 milligrams, Sugar 3 grams, TransFat 0 grams
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.
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