Boliche (cuban pot roast)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Onions -- sliced |
| 2 | Bell peppers -- sliced | |
| 1 | teaspoon | Black pepper |
| 2 | Cloves garlic -- mashed | |
| 1 | teaspoon | Oregano |
| 4 | Bay leaves | |
| ¼ | cup | Vegetable oil |
| 5 | pounds | Beef eye of round |
| ¼ | cup | Red wine |
| 2 | tablespoons | Vinegar |
| 4 | cups | Chicken broth |
| 2 | cups | Tomato puree |
| 2 | Cloves garlic -- chopped | |
| Salt -- to taste | ||
| ½ | teaspoon | Ground cumin |
Directions
SAUCE INGREDIENTS:
Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the oven to 350 degrees. Heat the oil in a large oven-proof cooking pot. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining sauce ingredients. Bring to a boil, then place in the oven for 1 hour. Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about ¾-inch thick and serve with the sauce.
Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 15:36:20 -0400 From: Aunt Salli <honn@...>
Recipe By : Padrino's (Sunshine Magazine 6-23-96)