Boliche Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.Make a lengthwise cut in the beef roast, creating a pocket for the stuffing.
• STEP 3.Stuff the chorizo into the pocket of the beef roast.
• STEP 4.Season the beef roast with salt, pepper, and garlic powder.
• STEP 5.Heat oil in a large oven-safe pot or Dutch oven over medium-high heat.
• STEP 6.Sear the beef roast on all sides until browned.
• STEP 7.Remove the beef roast from the pot and set aside.
• STEP 8.In the same pot, add onions, bell peppers, and garlic. Cook until softened.
• STEP 9.Add tomato sauce, beef broth, red wine, oregano, and bay leaves to the pot.
• STEP 10.Bring the sauce to a simmer and return the beef roast to the pot.
• STEP 11.Cover the pot and transfer it to the preheated oven.
• STEP 12.Cook for about 2-3 hours, or until the beef is tender and easily shreds with a fork.
• STEP 13.Remove the beef roast from the pot and let it rest for a few minutes before slicing.
• STEP 14.Serve the sliced beef roast with the tomato-based sauce, white rice, and black beans.
• STEP 15.Enjoy!

Cooking Tips

• Choose a beef roast with good marbling for a tender and flavorful result.
• If you don't have an oven-safe pot or Dutch oven, you can transfer the beef roast to a baking dish before placing it in the oven.
• For added flavor, you can marinate the beef roast overnight in a mixture of citrus juice, garlic, and spices before cooking.

Storage and Serving

• Leftover boliche can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the sliced beef roast and sauce in a saucepan over low heat until warmed through.
• Serve boliche with white rice, black beans, and a side of plantains for a complete Cuban meal.