Best 2 Boliche Cuban Pot Roast Recipes

**Boliche Cubano: A Savory and Aromatic Cuban Pot Roast Dish**

Boliche Cubano, a succulent and flavorful dish originating from Cuba, is a traditional pot roast that tantalizes the taste buds with its rich and aromatic flavors. This delectable dish, often prepared for special occasions or family gatherings, features a tender beef chuck roast generously stuffed with a savory filling, then slow-cooked in a flavorful broth infused with an array of spices, vegetables, and herbs. The cooking process allows the beef to absorb all the delicious flavors, resulting in a fall-off-the-bone tenderness that pairs perfectly with its savory stuffing. Our collection of Boliche Cubano recipes offers variations that cater to different preferences, ensuring an unforgettable culinary experience. From the classic Boliche Cubano recipe, which showcases traditional Cuban flavors, to variations that incorporate unique ingredients and cooking techniques, our recipes provide a delightful journey into the heart of Cuban cuisine. Whether you prefer a more traditional approach or a contemporary twist, our recipes are sure to satisfy your craving for this iconic Cuban dish. Embark on this culinary adventure and discover the secrets behind creating an unforgettable Boliche Cubano that will leave you and your loved ones savoring every bite.

Here are our top 2 tried and tested 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

Ingredients

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

Ingredients

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.

Tips:

Choose the right cut of beef. A chuck roast or top sirloin roast is a good option, as they are both flavorful and relatively affordable. If you are using a tougher cut of beef, such as a brisket, you will need to braise it for longer.
Brown the beef before braising it. This will help to develop the flavor and color of the meat.
Use a good quality red wine for the braising liquid. A full-bodied wine, such as a Cabernet Sauvignon or Merlot, will add rich flavor to the dish.
Add plenty of vegetables to the braising liquid. This will help to add flavor and nutrition to the dish.
Cook the beef on low heat for a long period of time. This will help to tenderize the meat and allow the flavors to develop.
Serve the beef with mashed potatoes, rice, or noodles.

Conclusion:

Boliche is a delicious and flavorful Cuban pot roast that is perfect for a special occasion or a weeknight meal. With its tender beef, savory sauce, and colorful vegetables, this dish is sure to please everyone at the table. So next time you are looking for a hearty and satisfying meal, give boliche a try. You won't be disappointed!