Boliche Relleno (stuffed Boliche) - Eye Of The Round Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 5
• 5 -6 lbs beef eye round
• 10 garlic cloves, mashed
• 2 -3 teaspoons ground oregano
• 1 1/2 teaspoons ground cumin
• 2 bay leaves
• 3/4 cup sour orange juice (if you don't have mix 3/4 parts orange juice with 1 part lime juice)
• 1 lime, juice of
• 1 cup dry wine
• 3 teaspoons salt, to taste (optional)
• 1/4 teaspoon fresh ground black pepper, to taste (optional)
• 3 tablespoons capers, chopped
• 3 tablespoons pimento stuffed olives, chopped
• 2/3 tablespoon goya con azafran seasoning, divided
• 2 tablespoons goya adobo seasoning, divided
• 1 (1/4 ounce) package badia cilantro, divided
• 1/2 lb ham, cubes or 1/2 lb thick slab bacon
• 1 carrot, sliced
• 1 medium onion, chopped
• 1/2-3/4 green bell pepper, cut in medium size pieces
• 1/2-3/4 red bell pepper, cut in medium size pieces
• 2 chorizo sausages, casings removed, chopped
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1 1/2 cups chunky tomato sauce (muir glen)
• 4 pieces butchers kitchen twine

Recipe

• 1 clean the meat by trimming excess fat.
• 2 with a knife make a deep cut along the center of the beef, leaving both ends uncut.
• 3 place the meat in a large pot.
• 4 line with plastic liner - so as to be able to mix the marinade and roast.
• 5 to prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of goya con azafran seasoning, 1 tablespoon goya adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using.
• 6 add 3 tablespoons of the marinade to the opening inside the meat.
• 7 for best results, marinate for 3 hours or up to overnight, refrigerated.
• 8 in food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of goya con azafran seasoning, 1 tablespoon goya adobo seasoning, olives, capers to a fine grind.
• 9 mix the contents with the marinade in a bowl.
• 10 loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible.
• 11 tie stuffed roast closed, tightly.
• 12 add the rest of the marinade to the outside of the meat.
• 13 preheat oven to 350°f.
• 14 heat a large frying pan that can be used on stove as well as in the oven, add olive oil.
• 15 when olive oil is heated and begins to "smell fragrant", add the roast and brown on all sides, turning with a large fork several times.
• 16 add the remaining marinade, cover and place in oven.
• 17 roast for approximately 3 hours. (keep checking about every 45 minutes to 1 hour).
• 18 discard bay leaves.
• 19 remove meat to a separate dish and allow to cool, at least 30 minutes, before slicing into 1/4" slices using a very sharp knife, so that roast doesn't crumble (approximately 20 to 24 slices).
• 20 combine the chunky tomato sauce and remaining badia cilantro with the marinade that remained in the pan and simmer for 3 minutes.
• 21 pour over sliced meat.
• 22 cover meat with aluminum foil and reheat if necessary (approximately 15 minutes), be careful not to dry out!
• 23 can be served with roasted potatoes, a vegetable, an avocado salad, good warm cuban bread to sop up the juice and a lovely wine.
• 24 que les aproveche!