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Boliche (Cuban Chorizo-Stuffed Roast)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups6–8 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4513973
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3–5 lb beef eye round roast
- 4 Goya chorizos, quartered lengthwise
- 2 tbsp Goya adobo seasoning
- 2 large pinches saffron
- 6 cloves garlic, minced
- 1 large onion, chopped
- 1 large green bell pepper
- 3 bay leaves
- 1–2 heaping tbsp oregano
- 3 tbsp green Spanish olives with pimentos
- 3 tbsp capers
- 2 packets Goya sazon con azafran
- 1 cup red wine
- 1 can (29 oz) tomato sauce
- ¼ cup olive oil
- 1 package Badia cilantro
Directions
- Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat).
- Lightly rub meat with adobo seasoning.
- Brown the meat on all sides in a sauté pan to seal in the juices. Remove and place in a large covered roasting pan.
- In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning. Sauté until the onions are translucent in color.
- Deglaze with red wine, turn heat down, and simmer about 5 minutes. Add the cilantro and the tomato sauce and stir well.
- Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.
- Serve.