Cuban Style Pot Roast Boliche Recipes Recipe For Chili

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BOLICHE (CUBAN POT ROAST)



Boliche (Cuban Pot Roast) image

A Cuban style pot roast recipe we use at the fire house.

Provided by Viper725

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h40m

Yield 8

Number Of Ingredients 15

4 pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6 cloves garlic
½ teaspoon dried oregano
⅛ teaspoon paprika
salt and ground black pepper to taste
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
½ cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth, or more if needed
4 potatoes, peeled and halved

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.

Nutrition Facts : Calories 585.5 calories, Carbohydrate 31.1 g, Cholesterol 94 mg, Fat 32.7 g, Fiber 3.2 g, Protein 38.5 g, SaturatedFat 9.1 g, Sodium 890.5 mg, Sugar 4.2 g

CUBAN STYLE POT ROAST (BOLICHE)



Cuban Style Pot Roast (Boliche) image

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.

Provided by threeovens

Categories     Roast Beef

Time 1h10m

Yield 1 pot roast, 8 serving(s)

Number Of Ingredients 15

1 lb onion, sliced thin
2 green bell peppers, sliced
1 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
4 bay leaves
1/4 cup vegetable oil
5 lbs beef beef eye round
1/4 cup dry red wine
2 tablespoons vinegar
4 cups chicken broth
2 cups tomato puree
2 garlic cloves, chopped
salt
1/2 teaspoon ground cumin

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.

CUBAN-STYLE POT ROAST



Cuban-Style Pot Roast image

This super tasty and super easy pot roast is made in a slow cooker. This delicious recipe was found in the Southeast Parent magazine and is from Delores Kosteini.

Provided by CarolAT

Categories     Roast Beef

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 (3 1/2-4 1/2 lb) boneless bottom round roast, fat scored
1/2 cup flour
4 teaspoons cumin, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 large onions, chopped
4 large garlic cloves, minced
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (6 ounce) can tomato paste
1 cup dry red wine
1 bay leaf

Steps:

  • Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
  • Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
  • Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.

Nutrition Facts : Calories 270.3, Fat 8.4, SaturatedFat 2.3, Cholesterol 80.7, Sodium 406.1, Carbohydrate 14.8, Fiber 2, Sugar 5.6, Protein 31.7

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