Columbia Restaurant Boliche Recipes

BOLICHE (CUBAN POT ROAST)

Steps:

• Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
• Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
• Heat a large Dutch oven over medium heat. 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. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
• Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
• Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

BOLICHE RELLENO (STUFFED BOLICHE) - EYE OF THE ROUND ROAST

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!