Boliche Relleno (Stuffed Boliche) - Eye of the Round Roast

Recipe by Manami
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READY IN: 3hrs 20mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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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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