Cuban Boliche Roast
Transport your taste buds to the Caribbean with this luscious Cuban Boliche Roast, a traditional beef dish packed with bold flavors and vibrant ingredients. This recipe features a tender eye of round beef roast stuffed with savory Spanish chorizo, creating a flavorful cross-section in every slice. Simmered low and slow in a rich tomato-based sauce infused with garlic, onions, bell peppers, dry white wine, and fragrant spices like cumin and oregano, this slow-cooked masterpiece becomes melt-in-your-mouth tender. Garnished with fresh cilantro and best served with steamy white rice and crispy fried plantains, this Cuban classic is perfect for family dinners or special occasions. With the irresistible combination of slow roasting and bold seasoning, this recipe brings the authentic taste of Cuban cuisine straight to your kitchen.
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Recipe Information
Ingredients
- 3 lbs Eye of round beef roast
- 2 links Spanish chorizo
- 6 Garlic cloves, minced
- 3 tbsp Olive oil
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 14.5 oz Diced tomatoes (canned, with juice)
- 2 tbsp Tomato paste
- 2 cups Beef stock
- 1 cup Dry white wine
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 Bay leaves
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (for garnish)
Instructions
Using a long knife, make a deep incision lengthwise through the center of the roast, creating a pocket for the stuffing.
Insert the chorizo links into the pocket, ensuring they are snugly stuffed inside.
Season the outside of the roast with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 8-10 minutes total. Remove the roast and set aside.
Add the remaining tablespoon of olive oil to the same pot. Sauté the minced garlic, diced onion, and green bell pepper until softened, about 5 minutes.
Stir in the diced tomatoes (with their juice), tomato paste, ground cumin, dried oregano, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Pour in the beef stock and dry white wine, stirring to combine. Add the bay leaves.
Return the seared roast to the pot, nestling it into the sauce. Bring the mixture to a gentle simmer.
Cover the pot and reduce the heat to low. Cook the roast for 2.5 to 3 hours, turning it occasionally and basting it with the sauce. The meat should be tender and infused with flavor.
Once cooked, remove the roast from the pot and let it rest for 10 minutes before slicing.
Slice the roast into 1/2-inch thick pieces, ensuring each slice contains some chorizo in the center.
Serve with the rich tomato sauce spooned over the top, and garnish with chopped fresh cilantro. Pair with white rice and fried plantains for an authentic Cuban meal.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
