Boliche: A Stuffed Cuban Beef Roast Recipe

If you’re ready to embark on a culinary adventure that will transport your taste buds straight to Cuba, then look no further than Boliche: A Stuffed Cuban Beef Roast Recipe. This traditional and flavorful dish features a succulent beef roast stuffed with an array of mouthwatering ingredients, creating a symphony of flavors that will leave you craving for more. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe offers a delightful journey that is sure to impress both you and your dining companions. So, grab your apron and get ready to savor the taste of Cuba with this tantalizing Boliche recipe!

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Boliche Cubano

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Prep Time 15 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Course Main Course

Cuisine Cuban

Servings 4 people

Ingredients

  

• 1 beef eye of round roast or beef rump roast (about 4 lbs.), trimmed
• 1 BTL GOYA® Mojo Criollo Marinade
• 1 Pckg GOYA® Chorizo
• 1 tbsp GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
• ¼ Cup GOYA® Corn Oil, Canola Oil or Vegetable Oil
• 1 large yellow onion, thinly sliced (about 1½ cups)
• ½ Cup GOYA® White Cooking Wine
• 2 medium carrots, peeled and cut into 1” pieces
• ½ Cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos
• 2 bay leaves
• 1 tsp whole oregano leaf
• 8 baby potatoes, peeled

Instructions

 

• Preparation: Using a long knife, make a lengthwise slit in the center of the thickest end of the roast to form a deep pocket, about 3” long. Pierce beef all over with the tip of the knife. Transfer beef to a large zip-top bag (or to a non-reactive container with a lid). Pour Mojo over beef; seal the bag. Refrigerate for at least 4 hours, or up to 24 hours for best results.
• Preheat & Stuff: Heat oven to 275°F. Remove beef from the refrigerator at least 30 minutes before cooking; discard marinade. Using paper towels, pat beef dry. Stuff the pocket of beef with chorizo. Using kitchen twine, firmly tie beef in 1½ ” intervals, perpendicular to the pocket, to enclose the chorizo. Sprinkle beef all over with Adobo.
• Searing: Heat oil in a large Dutch oven, or large oven-proof pot over medium-high heat. Add beef. Cook, flipping beef with tongs, until golden brown all over, 5-7 minutes; transfer to a plate. Add onions to the pot; cook, stirring occasionally, until soft, about 3 minutes more. Pour wine and 4 cups water into the pot. Bring the liquid to a boil, scraping up browned bits from the bottom of the pot with a wooden spoon. Add carrots, olives, bay leaves, oregano, and beef to the pot. Tightly cover the pot and transfer to the oven.
• Roasting: Cook, flipping roast every hour, until beef is fork-tender, about 4 hours, adding potatoes after 3 ½ hours.
• Serving: Transfer beef, potatoes, carrots, and olives to a platter; tightly cover with foil to keep warm. Place the pot on the stove over medium-high heat. Bring the liquid to a boil. Cook, stirring occasionally, until the sauce reduces to 2 cups, about 5 minutes. To serve, cut the beef roast into ½” slices. Pour sauce over beef. Serve warm.

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Keyword Boliche, Cuban Roast

Boliche Ingredients

To make a delicious Boliche, you will need the following ingredients:

• 4 pounds of beef eye round roast
• 1 cup of cooked ham, diced
• 1 cup of chorizo, diced
• 4 cloves of garlic, minced
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 1/4 cup of olive oil
• 1/4 cup of white wine
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• Salt and pepper to taste

Preparation

Before we dive into the steps of making a mouthwatering Boliche, it’s important to prepare the ingredients and get everything organized. Make sure you have all the ingredients readily available and your kitchen equipment in order. Preheat your oven to 350°F (175°C) to get it ready for baking later on.

Preparing the Beef

Start by preparing the beef eye round roast. Trim any excess fat from the roast and create a cavity along the entire length of the roast. This cavity will be used to stuff the roast with the delicious filling. Be careful not to cut all the way through the meat, and ensure that the cavity is wide enough to hold the stuffing.

Making the Stuffing

The key to a flavorful Boliche lies in the delectable stuffing. In a pan, heat the olive oil over medium heat. Add the minced garlic, finely chopped onion, and bell pepper. Sauté until they soften and release their aroma. Then, add the diced ham and chorizo, along with the cumin and oregano. Stir well and cook for a few minutes until the flavors meld together. Season the mixture with salt and pepper to taste.

Stuffing the Beef

Now it’s time to fill the cavity in the beef roast with the scrumptious stuffing mixture. Carefully spoon the stuffing into the prepared cavity in the roast, ensuring that it is evenly distributed. Press the stuffing down gently to ensure a compact and well-filled roast. The stuffing will infuse the roast with incredible flavors as it cooks.

Tying and Trussing the Roast

To maintain the shape and even cooking of the Boliche, it’s important to tie and truss the roast. Use kitchen twine to securely tie up the roast, ensuring that it holds its shape throughout the cooking process. Start by tying the roast lengthwise to hold the stuffing in place. Then, tie the roast at regular intervals along its width to maintain a uniform shape.

Searing the Roast

To add a beautiful crust and enhance the flavors of the roast, searing is essential. Heat some oil in a large skillet over medium-high heat. Carefully place the tied and trussed roast in the hot skillet. Sear it on all sides until it develops a golden-brown crust. This step will lock in the juices and create a caramelization that will make your Boliche irresistible.

Baking the Roast

After searing, it’s time to transfer the roast to the preheated oven. Place the roast on a baking dish or roasting pan and bake it at 350°F (175°C) for approximately 1 to 1 1/2 hours, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to ensure the roast is cooked to perfection. For medium-rare, aim for an internal temperature of 135°F (57°C).

Making the Sauce

While the roast is baking, you can make a flavorful sauce to accompany your Boliche. In a small saucepan, combine the white wine and any remaining stuffing mixture. Allow it to simmer over low heat, stirring occasionally, until it thickens slightly and the flavors meld together. This sauce will add a burst of flavor and moisture to your succulent Boliche roast.

Serving and Enjoying

Once the roast is cooked to your liking, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute and ensures a juicy and tender roast. After resting, remove the twine from the roast and slice it into thick, juicy portions. Serve your Boliche with the flavorful sauce on the side, and enjoy the delightful combination of tender beef and delectable stuffing.

Now that you have mastered the art of making a stuffed Cuban beef roast, gather your loved ones, and indulge in the scrumptious flavors of Boliche. This classic dish is sure to impress with its beautiful presentation and mouthwatering taste. Enjoy the journey of creating this traditional masterpiece and savor every bite of the flavorful Boliche.