Stuffed Beef Roast
Boliche Mechado
by The Chef
Serves: 8
Notes:On the Cuban family table, a special meal would not be complete without Boliche, or Cuban-Style Stuffed Beef Roast. Try this recipe tonight and experience why Boliche has remained a Cuban family tradition.
Directions:
- Using long knife, make lengthwise slit in center of thickest end of roast to form deep pocket, about 3” long (follow the grain of meat).Stuff pocket of beef with chorizo and some of the mashed garlic inside, and lightly coat meat with adobo seasoning. Brown the meat on all sides in a saute pan, to seal in the juices, remove and place in a large covered roasting pan.
- In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Spanish seasoning. Saute until the onions are translucent in color.
- Deglaze with red wine turn heat down and simmer about five minutes. Add the cilantro and add the tomato sauce and stir well, then pour this mixture over the beef.
- Roast at 325 degrees F for 1 1/2 hour to 2 hours or till meat is tender, turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.
Ingredients: - 4 pounds Rump Roast or Eye Round roast (Rump roast will be juicer)
- 2 chorizos
- 2 tablespoons capers
- 3 tablespoons green Spanish olives with pimentos
- 4 cubanelle peppers or 1 large green bell pepper
- 1 large onion
- 1 tablespoon oregano
- 4 bay leaves
- 5 cloves garlic (or as much as you like)
- 2 packets Spanish seasoning with yellow color (sazon)
- 2 large pinches saffron
- 4 cups of Beef broth
- 1 can (8 ounce size) tomato sauce
- 1 cup red wine
- 1/4 cup olive oil
- 2 tablespoons adobo seasoning
- 1 handful parsley, chopped
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