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| Boliche (Cuban Pot Roast) Recipe |
Category: Beef
Rating:
N/A
Servings: 6
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Ingredients
1 lb onions -- sliced
2 bell peppers -- sliced
1 teaspoon black pepper
2 cloves garlic -- mashed
1 teaspoon oregano
4 bay leaves
1/4 cup vegetable oil
5 lb beef eye of round
1/4 cup red wine
2 tablespoon vinegar
1 sauce ingredients:
4 cup chicken broth
2 cup tomato puree
2 cloves garlic -- chopped
1 salt -- to taste
1/2 teaspoon ground cumin
Cooking Directions:
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 3/4-inch thick and serve with the sauce.
beef
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