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

Boliche Relleno (Stuffed Boliche) - Eye of the Round Roast image

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.

Provided by Manami

Categories Ham

Time 3h20m

Yield 5-6 serving(s)

Number Of Ingredients 24

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

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!