CUBAN STYLE POT ROAST (BOLICHE) RECIPE - FOOD.COM
This pot roast cooks for about an hour and rests for 30 minutes, so you have plenty of time to prepare whatever you want to serve with it.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 1 pot roast, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
- Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour.
- Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.
Nutrition Facts : Calories 532.1, FatContent 21.7, SaturatedFatContent 5.9, CholesterolContent 153.1, SodiumContent 552.9, CarbohydrateContent 14.2, FiberContent 2.7, SugarContent 6.6, ProteinContent 66.1
BOLICHE RELLENO (STUFFED BOLICHE) - EYE OF THE ROUND ROAST ...
Boliche is an Eye of the Round Beef roast, which is/was very popular in Cuba. It is usually stuffed with ham, chorizo, carrot, egg and peppers and is usually served with black beans and rice. It goes just as well with any rice or pilaf or even mashed potatoes (what a sacrilege!). Side dishes may include a green salad or a salad of lettuce, tomato, and avocado and fried ripe or green plantains. It is a Cuban classic but the flavors are Spanish, as is with many dishes. This delicious roast has plenty of flavor and is best when marinated overnight, which I didn't account for.
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours
Yield 5-6 serving(s)
Number Of Ingredients 24
Steps:
- 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!
Nutrition Facts : Calories 943.8, FatContent 36.8, SaturatedFatContent 10.6, CholesterolContent 312.4, SodiumContent 1811.7, CarbohydrateContent 17.8, FiberContent 3.1, SugarContent 9.3, ProteinContent 121
BOLICHE (CUBAN POT ROAST) RECIPE | ALLRECIPES
10/07/2019 · Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade.
From allrecipes.com
From allrecipes.com
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CUBAN POT ROAST - BOLICHE - SIMPLE, EASY-TO-MAKE CUBAN ...
Boliche -- Cuban Pot Roast By Three Guys From Miami Prep time: 15 minutes Cook time: 4 hours Total time: 4 hours 15 minutes Yield: 8 servings. Tender, slow cooked pot roast stuffed with Spanish chorizo and green olives. INGREDIENTS: 3-4 pound Chuck or Rump roast 6 links Spanish chorizo 7 garlic cloves, mashed 1 teaspoon salt 1/2 teaspoon pepper 1 can diced tomatoes
From icuban.com
From icuban.com
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BOLICHE CUBANO – CUBAN-STYLE STUFFED BEEF ROAST
Chorizo-Stuffed Beef Roast On the Cuban family table, a special meal would not be complete without Boliche, or Cuban-Style Stuffed Beef Roast. The beef (most commonly eye of round roast), is marinated in the tangy Cuban marinade, GOYA® Mojo Criollo Marinade, then stuffed with chorizo, and cooked in a flavorful wine broth until the beef is meltingly tender.
From goya.com
From goya.com
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BOLICHE - CUBAN POT ROAST RECIPE - MY BIG FAT CUBAN FAMILY
01/10/2016 · Crockpot Boliche(Cuban Pot Roast) Recipe. 4 lb. chuck or rump roast (slow cooking will make it fork tender) flour; 8 cloves of garlic – minced; 1 1/2 tsp. Dried oregano; salt and pepper; 1/2-cup olive oil; 2 large yellow onions, sliced thickly; 2 cups beef stock; 1 8 oz. can tomato sauce; 1-cup naranja agria (bitter orange marinade) 1-cup dry white wine
From mybigfatcubanfamily.com
From mybigfatcubanfamily.com
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CUBAN BOLICHE RECIPE | CDKITCHEN.COM
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 ...
From cdkitchen.com
From cdkitchen.com
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CROCK POT BOLICHE RECIPES
Boliche Recipe In Crock Pot tfrecipes.com. 4 hours ago Tfrecipes.com Visit Site . Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, …
From tfrecipes.com
From tfrecipes.com
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INSTANT POT CUBAN POT ROAST STUFFED WITH CHORIZO (BOLICHE ...
Turn and brown on every side including the side with the slit. Once it is browned on all sides, take the Roast out of the IP and place it in a large bowl. -If the Instant Pot is dry add a little more oil and then add the chopped Yellow Onions, a pinch of Salt, and 2 Tbls Water. Stir.
From lanaunderpressure.com
From lanaunderpressure.com
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EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS ...
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From foodnetwork.com
From foodnetwork.com
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BOLICHE RECIPE | HERB MESA | FOOD NETWORK
Slice a deep notch into the center of each filet, about 2-inches wide. Insert a piece of chorizo into each beef filet. Rub 1 tablespoon olive oil into the filets and season with salt, and pepper.
From foodnetwork.com
From foodnetwork.com
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AYA’S CUBAN BOLICHE (CLASSIC)
- Remove the boliche from the pot, skim the excess fat off the top of the sauce. Add half of the sauce to a blender and puree. Add the sauce and puree to a pot and bring to a simmer, taste and adjust seasoning. - Remove the butcher twine from the boliche, sliced in ½ inch to 1 inch slices.
From acfchefs.org
From acfchefs.org
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QUICK BEEF BOLICHE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat a large Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned. Remove casings from sausage. Add sausage to pan; sauté 1 minute or until browned, stirring to crumble.
From myrecipes.com
From myrecipes.com
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BOLICHE ASADO EN CAZUELA (CUBAN STYLE BEEF ... - CUBAN RECIPES
Serves 6, 4 pounds eye round (boliche) Juice of 1 sour orange Salt and pepper to taste 3 garlic cloves, finely minced, or garlic powder to taste, plus (optional) garlic slices 2 teaspoons dried oregano 1/2 pound sweet ham, bacon, or chorizo sausage, chopped Chopped-up prunes (optional) 1/2 cup vegetable oil 1 large onion, peeled and chopped 2 bay leaves 1/2 cup dry white wine or red wine, or ...
From cubanfoodmarket.com
From cubanfoodmarket.com
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BOLICHE ASADO | RECIPES WIKI | FANDOM
Preheat the oven to 325°F. Add Onion, celery, and the green and red peppers to the reserved drippings. Combine well and then saute over medium-high heat until onions become translucent but not browned. Add plum tomatoes, sherry, oregano, paprika, nutmeg, bay leaves, and salt and pepper.
From recipes.fandom.com
From recipes.fandom.com
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CUBAN BOLICHE RECIPE | CDKITCHEN.COM
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 ...
From cdkitchen.com
From cdkitchen.com
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BOLICHE (CUBAN STUFFED ROAST) | MAGNOLIA DAYS
13/08/2017 · Recipe Notes. Boliche is a Cuban pot roast stuffed with chorizo, garlic, and olives. It has an incredible gravy made with onion, red wine, citrus juices, and tomatoes. Holiday entertaining season has arrived. Be sure to get Certified Angus Beef® brand beef and use their Roast Perfect app when you are preparing the feast. Take a look at these ...
From magnoliadays.com
From magnoliadays.com
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HOW TO MAKE CUBAN BOLICHE - ANALIDA'S ETHNIC SPOON
18/10/2015 · Boliche Origins. As far as the origins of boliche recipes go, I am not really sure. If I were to hazard a guess I would say it is a blend of Spanish and African cuisine. Spanish due to the use of chorizo, and African given the slow cooking process.
From ethnicspoon.com
From ethnicspoon.com
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PORTUGUESE MUFFINS - BOLO LEVEDO RECIPE | ALLRECIPES
Directions. Instructions Checklist. Step 1. In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes. Advertisement. Step 2. Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together.
From allrecipes.com
From allrecipes.com
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