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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 1
Preheat oven to 325°F (160°C). 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 sauté 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.
💡 Pro Tips
- ✓Ensure the chorizo is well-cooked and releases its flavorful oils into the roast.
- ✓If the sauce is too thin, you can remove the roast and vegetables, and reduce the sauce on the stovetop.
- ✓This dish benefits from being made a day ahead, as the flavors meld beautifully.
🔄 Variations
- 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.