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."
- Ready In:
- 3hrs 20mins
- Ingredients:
- 24
- Serves:
-
5-6
ingredients
- 5 -6 lbs beef eye round
- 10 garlic cloves, mashed
- 2 -3 teaspoons ground oregano
- 1 1⁄2 teaspoons ground cumin
- 2 bay leaves
- 3⁄4 cup sour orange juice (If you don't have mix 3/4 parts orange juice with 1 part lime juice)
- 1 lime, juice of
- 1 cup dry white wine
- 3 teaspoons salt, to taste (optional)
- 1⁄4 teaspoon fresh ground black pepper, to taste (optional)
- 3 tablespoons capers, chopped
- 3 tablespoons pimento stuffed olives, chopped
- 2⁄3 tablespoon goya con azafran seasoning, divided
- 2 tablespoons goya adobo seasoning, divided
- 1 (1/4 ounce) package badia cilantro, divided
- 1⁄2 lb ham, cubes or 1/2 lb thick slab bacon
- 1 carrot, sliced
- 1 medium onion, chopped
- 1⁄2 - 3⁄4 green bell pepper, cut in medium size pieces
- 1⁄2 - 3⁄4 red bell pepper, cut in medium size pieces
- 2 chorizo sausages, casings removed, chopped
- 1⁄4 cup olive oil or 1/4 cup vegetable oil
- 1 1⁄2 cups chunky tomato sauce (Muir Glen)
- 4 pieces butchers kitchen twine
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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Reviews
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Wow incredible!! I sometimes add Chorizo to the mix as well and it is to die for.. Thanks for this staple recipe.
RECIPE SUBMITTED BY
<p>Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)> </p>
<p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
<p>I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p>
<p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>
