Cuban Boliche Recipe
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Ready in: > 2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
1 (3-5 lb) eye round roast
4 chorizos, quartered length wise
2 Tbs. capers
3 Tbs. green Spanish olives w/pimentos
4 Cubanelle peppers
OR
1 large green bell pepper
1 large onion
1 tablespoon oregano
4 bay leaves
5 cloves garlic (or as much as you like)
2 packets Spanish seasoning w/yellow color (sazon)
2 large pinches saffron
1 (29 oz) can tomato sauce
1 cup red wine
1/4 cup olive oil
2 Tbs. adobo seasoning
1 good hand full cilantro chopped
Directions:
Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat) lightly coat meat with adobo seasoning. Brown the meat on all sides in a saute 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 Spanish seasoning, saute until the onions are translucent in color, deglaze with red wine turn heat down and simmer about five minutes, add the cilantro and add the tomato sauce and stir well, then pour this mixture over the beef, and roast at 325 degrees for 1 1/2 hrs. - 2 hrs. or till meat is tender, turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.
This recipe from CDKitchen for Cuban Boliche serves/makes 6
Recipe ID: 6160
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