Boliche Cubano Cuban Style Stuffed Beef
Ingredients
1
beef eye of round roast or beef rump roast (about 4 lbs.), trimmed
1 bottle (24.5 oz.)
GOYA® Mojo Criollo Marinade
1 pkg. (7 oz.)
GOYA® Chorizo
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
2
bay leaves
1 tsp.
whole oregano leaf
8
baby potatoes, peeled
About
Chorizo-Stuffed Beef Roast
On the Cuban family table, a special meal would not be complete without Boliche, or Cuban-Style Stuffed Beef Roast. The beef (most commonly eye of round roast), is marinated in the tangy Cuban marinade, GOYA® Mojo Criollo Marinade, then stuffed with chorizo, and cooked in a flavorful wine broth until the beef is meltingly tender. Potatoes, carrots and olives are often added to the broth for an extra hearty touch. Try this recipe tonight and experience why Boliche has remained a Cuban family tradition.
Directions
Step 1
Using long knife, make lengthwise slit in center of thickest end of roast to form deep pocket, about 3” long. Pierce beef all over with tip of knife. Transfer beef to large zip-top bag (or to non-reactive container with lid). Pour Mojo over beef; seal bag. Refrigerate at least 4 hours, or up to 24 hours for best results.
Step 2
Heat oven to 275°F. Remove beef from refrigerator at least 30 minutes before cooking; discard marinade. Using paper towels, pat beef dry. Stuff pocket of beef with chorizo. Using kitchen twine, firmly tie beef in 1½ ” intervals, perpendicular to pocket, to enclose chorizo. Sprinkle beef all over with Adobo.
Step 3
Heat oil in large Dutch oven, or large oven-proof pot over medium-high heat. Add beef. Cook, flipping beef with tongs, until golden brown all over, 5-7minutes; transfer to plate. Add onions to pot; cook, stirring occasionally, until soft, about 3 minutes more. Pour wine and 4 cups water into pot. Bring liquid to boil, scraping up browned bits from bottom of pot with wooden spoon. Add carrots, olives, bay leaves, oregano and beef to pot. Tightly cover pot; transfer to oven.
Step 4
Cook, flipping roast every hour, until beef is fork-tender, about 4 hours, adding potatoes after 3 ½ hours.
Step 5
Transfer beef, potatoes, carrots and olives to platter; tightly cover with foil to keep warm. Place pot on stove over medium-high heat. Bring liquid to boil. Cook, stirring occasionally, until sauce reduces to 2 cups, about 5 minutes. To serve, cut beef roast into ½” slices. Pour sauce over beef. Serve warm.