Best 4 Boliche Recipes

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Calling all beef and olive lovers! Boliche is a hearty and flavorful Latin American dish that's perfect for a special occasion or a weeknight meal. Made with flank steak or round steak, this dish is stuffed with a savory mixture of olives, hard-boiled eggs, bacon, bell peppers, and seasonings, then slowly braised in a rich tomato-based sauce. The result is a tender and juicy beef roulade that's packed with flavor. This article offers three variations on the classic boliche recipe: a traditional Cuban-style boliche, a flavorful Puerto Rican-style boliche, and a vegetarian-friendly boliche made with portobello mushrooms. Each recipe includes step-by-step instructions, cooking tips, and a list of ingredients to ensure your boliche turns out perfectly. Whether you're a seasoned cook or a beginner in the kitchen, you'll find the perfect boliche recipe in this article to tantalize your taste buds.

Let's cook with our recipes!

BOLICHE (CUBAN POT ROAST)



Boliche (Cuban Pot Roast) image

A Cuban style pot roast recipe we use at the fire house.

Provided by Viper725

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 6h40m

Yield 8

Number Of Ingredients 15

4 pounds beef eye of round roast
2 (4 ounce) links chorize sausage, cut into pieces
6 cloves garlic
½ teaspoon dried oregano
⅛ teaspoon paprika
salt and ground black pepper to taste
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
½ cup olive oil
2 large onions, thickly sliced
2 bay leaves, crumbled
1 cup dry sherry
3 cups beef broth, or more if needed
4 potatoes, peeled and halved

Steps:

  • Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.
  • Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.
  • Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
  • Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
  • Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

Nutrition Facts : Calories 585.5 calories, Carbohydrate 31.1 g, Cholesterol 94 mg, Fat 32.7 g, Fiber 3.2 g, Protein 38.5 g, SaturatedFat 9.1 g, Sodium 890.5 mg, Sugar 4.2 g

CUBAN STYLE POT ROAST (BOLICHE)



Cuban Style Pot Roast (Boliche) image

This pot roast cooks for about an hour and rests for 30 minutes, so you have plenty of time to prepare whatever you want to serve with it.

Provided by threeovens

Categories     Roast Beef

Time 1h10m

Yield 1 pot roast, 8 serving(s)

Number Of Ingredients 15

1 lb onion, sliced thin
2 green bell peppers, sliced
1 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
4 bay leaves
1/4 cup vegetable oil
5 lbs beef beef eye round
1/4 cup dry red wine
2 tablespoons vinegar
4 cups chicken broth
2 cups tomato puree
2 garlic cloves, chopped
salt
1/2 teaspoon ground cumin

Steps:

  • Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
  • Heat the oil in a large oven-proof cooking pot like a Dutch oven. 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 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 3/4-inch thick and serve with the sauce.

BOLICHE MECHIDO



Boliche Mechido image

Provided by William Norwich

Categories     dinner, roasts, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1 (3- to 4-pound) eye roast, with some fat on top
1 fresh (cured but not smoked or dried) chorizo sausage, Portuguese-style chouriço or Polish-style kielbasa, the length of the eye roast
2 large onions
6 large cloves garlic, crushed in a garlic press
1 teaspoon ground cumin
1 teaspoon salt, plus extra to taste
1/2 teaspoon freshly ground pepper, plus extra to taste
1/4 teaspoon paprika
1 tablespoon red-wine vinegar
3 tablespoons olive oil
4 medium potatoes, peeled

Steps:

  • Preheat oven to 350 degrees. Using a long knife, cut lengthwise into the roast from each end to create a space for the sausage (your fingers should touch if you insert them in each end). Remove the casing from the sausage and stuff it into the meat.
  • Cut the onions into 1/4-inch-thick rings. Combine the garlic, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and the paprika in a cup and mix well. Stir in the vinegar and then rub the mixture over the roast.
  • Place the oil in a Dutch oven just large enough for the roast, and heat until almost smoking over medium-high heat. Brown the roast on all sides, ends first and then the fat side, about 2 minutes a side. (The spice mix will brown quickly and stick to the pan but will flavor the gravy.) Remove the meat to a platter. Add the onions and 2 cups water. Stir quickly as the water bubbles up, and deglaze the pan. Add another cup of water, heat to boiling, reduce heat to medium, and cover. Cook for 10 minutes, until onions have softened. Return the roast to the pan, and spoon some of the onions on top. Add enough water so the liquid rises 2/3 of the way up the sides of the roast. Cover and bake for 1 hour.
  • Remove the pan from the oven and turn the roast over in its liquid. Cover and let stand until cooled.
  • Cut the potatoes into 1-inch chunks. Place them in a roasting pan just large enough to hold them in a single layer. Add enough cooking liquid and onions to almost cover the potatoes. Place in the oven along with the (covered) pan holding the roast. Cook until the potatoes are tender, about 30 minutes, stirring every 10 minutes and adding more cooking liquid as it boils away. Stop adding liquid after 20 minutes.
  • Cool the roast about 15 minutes and place on a cutting board. Boil the liquid down so there is about 2 cups while you slice the meat into 1/2-inch-thick pieces. Arrange on a serving platter with the potatoes. Pour the onion gravy over all and serve.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 483 milligrams, Sugar 3 grams, TransFat 0 grams

BOLICHE



BOLICHE image

Number Of Ingredients 10

Round eye of beef or chuck roast
Two or three Spanish chorizo links
1 large can tomato sauce
2 bay leaves
1 tablespoon oregano
1/2 tablespoon basil
1/4 cup olive oil
3 garlic cloves, mashed
4 red potatos quartered
1/4 cup green olives

Steps:

  • Cut a slit in the meat and insert the chorizo. Place all ingredients in a crock pot, potatoes and green olives on top. Add a little water, salt & pepper to taste. Set crock pot to low, cook while at work or over night -- approximately eight hours. Enjoy! Oh yeah, serve over yellow rice for a colorful and tasty addition.

Tips:

  • Use a chuck roast. This cut of beef is ideal for braising, as it is tough enough to withstand the long cooking time, but it will also become tender and flavorful.
  • Brown the roast before braising. This will help to develop the flavors of the meat and give it a nice color.
  • Use a flavorful braising liquid. A good braising liquid will add a lot of flavor to the meat. Common choices include beef broth, red wine, and beer.
  • Add vegetables to the braising liquid. Vegetables will help to add flavor and nutrients to the dish.
  • Cook the roast on low heat for a long time. This will allow the meat to become tender and fall apart.
  • Serve the roast with a flavorful sauce. A good sauce will help to enhance the flavors of the meat and vegetables.

Conclusion:

Boliche is a delicious and flavorful dish that is perfect for a special occasion. It is a great way to use a tough cut of beef, and the long cooking time allows the flavors to develop and meld together. Serve it with a flavorful sauce and some mashed potatoes or rice, and you'll have a meal that everyone will enjoy.

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