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Boliche Cubano
A classic Cuban pot roast, 'Boliche' typically features an eye of round roast stuffed with chorizo and slow-cooked with vegetables in a rich sauce. It's a hearty and flavorful dish perfect for family gatherings.
๐ง ์ฌ๋ฃ
- 3 lbs Beef eye of round roast(trimmed)
- 1 large Spanish chorizo sausage(skin removed)
- 8 cloves Garlic cloves(lightly crushed)
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(coarse ground, or to taste)
- 3 tbsp Olive oil
- 1 large Yellow onion(diced)
- 1 medium Green bell pepper(diced)
- 8 oz Diced tomatoes
- 1 tbsp Tomato paste
- 0.5 cup Dry red wine
- 2 cups Water or beef broth
- 4 medium Potatoes(peeled and quartered)
- 3 medium Carrots(peeled and chopped)
- 0.25 cup Green olives(pitted, optional)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 325ยฐF (160ยฐC). Cut a deep slit lengthwise through the center of the beef roast, creating a pocket. Remove the casing from the chorizo and stuff it into the pocket in the roast. If needed, tie the roast with butcher's twine to secure the chorizo.
- 2
In a small bowl, mix together the crushed garlic, cumin, oregano, salt, and pepper. Rub this mixture all over the beef roast.
- 3
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until well browned. Remove the roast and set aside.
- 4
Add the diced onion and green bell pepper to the pot and sautรฉ until softened, about 5-7 minutes. Stir in the diced tomatoes and tomato paste, and cook for another minute.
- 5
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute.
- 6
Return the roast to the pot. Add the water or beef broth, potatoes, carrots, and olives (if using). The liquid should come about halfway up the sides of the roast.
- 7
Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3 to 4 hours, or until the beef is fork-tender. You can also cook this in a slow cooker on low for 6-8 hours.
- 8
Remove the roast from the pot and let it rest for 10 minutes before slicing. Serve the sliced boliche with the vegetables and sauce from the pot, over white rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the chorizo is well-cooked and releases its flavorful oils into the roast.
- โIf the sauce is too thin, you can remove the roast and vegetables, and reduce the sauce on the stovetop.
- โThis dish benefits from being made a day ahead, as the flavors meld beautifully.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes call for marinating the roast in sour orange juice for a few hours before cooking.
- Add a pinch of saffron for color and flavor.