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Cuban Boliche

recipe at a glance
Rating: 4/5 4 stars
3 reviews
2 comments

ready in: 2-5 hrs
serves/makes:   8
  

recipe id: 6160
cook method: stovetop, oven

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ingredients

4 pounds eye round roast
4 chorizos, quartered lengthwise
2 tablespoons capers
3 tablespoons green Spanish olives with 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 with yellow color (sazon)
2 large pinches saffron
1 can (29 ounce size) tomato sauce
1 cup red wine
1/4 cup olive oil
2 tablespoons adobo seasoning
1 handful 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.

Roast at 325 degrees F for 1 1/2 hour to 2 hours 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.

added by

Sekanek

nutrition

788 calories, 53 grams fat, 15 grams carbohydrates, 55 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of 3 star votes on this recipe
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number of unrated comments on this recipe2



Guest at CDKitchen.com

Guest Foodie

COMMENT:
Back in the 6o's (Florida keys) I tasted Bolichie in a cuban home and the cook inserted whole boiled eggs pushed inside the meat. It did taste good. I have,'t made this in a very long time. I'm quite sure I'm going to make this Bolichie recipe, I came
across today. (But I'm going to omit the wine.


Guest at CDKitchen.com




REVIEW: recipe rating
Followed this recipe minus the cilantro. Instead of roasting the roast in the overn, I simmered it, covered, on the stovetop for 2 hours in the sauce. Came out tender & delicious!


Guest at CDKitchen.com

Dr.V

COMMENT:
Not a true Boliche recipe,1) Chorizo should be inserted whole in the center of the eye round. 2) Cubans do not use cilantro ! 3)If you want to add tomatoe sauce add only a small amount, sauce should be dark. 4) recommend adding several tablespoons of the water that is in the olive container 5) add beef broth 1 can to the sauce . 6)Use Rump roast instead of eye round will be juicer not dry (this is what restaurants use).


Guest at CDKitchen.com




REVIEW: recipe rating
I and my guests loved this recipe with the Cilantro. I am Cuban and didn't think it mattered.


Guest at CDKitchen.com




REVIEW: recipe rating
Recipe is good; but NEVER put cilantro in a Genuine Cuban recipe. Subtitute with fresh parsley at the end of the cooking time only.