Boliche Relleno (Stuffed Boliche) - Eye of the Round Roast
- Reviews 1
Ready In: 3 hrs 20 mins
Serves: 5-6
Ingredients
- 5 -6 lbs beef eye round
- 10 garlic cloves, mashed
- 2 -3 teaspoons ground oregano
- 1 1⁄2 teaspoons ground cumin
- 2 bay leaves
- 3⁄4 cup sour orange juice (If you don't have mix 3/4 parts orange juice with 1 part lime juice)
- 1 lime, juice of
- 1 cup dry white wine
- 3 teaspoons salt, to taste (optional)
- 1⁄4 teaspoon fresh ground black pepper, to taste (optional)
- 3 tablespoons capers, chopped
- 3 tablespoons pimento stuffed olives, chopped
- 2⁄3 tablespoon goya con azafran seasoning, divided
- 2 tablespoons goya adobo seasoning, divided
- 1 (1/4ounce) package badia cilantro, divided
- 1⁄2 lb ham, cubes or 1⁄2 lb thick slab bacon
- 1 carrot, sliced
- 1 medium onion, chopped
- 1⁄2-3⁄4 green bell pepper, cut in medium size pieces
- 1⁄2-3⁄4 red bell pepper, cut in medium size pieces
- 2 chorizo sausages, casings removed, chopped
- 1⁄4 cup olive oil or 1⁄4 cup vegetable oil
- 1 1⁄2 cups chunky tomato sauce (Muir Glen)
- 4 pieces butchers kitchen twine
Directions
- 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!
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