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Boliche

Name: Boliche
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: CU
Ingredients: 1.5 kg beef eye of round roast (boliche); 100 g Spanish chorizo, cut into sticks; 50 g smoked ham, cut into sticks; 6 garlic cloves, crushed; 2 tsp salt; 1 tsp ground cumin; 1 tsp dried oregano; 120 ml sour orange juice (or orange and lime juice); 3 tbsp olive oil; 1 large onion, chopped; 1 green pepper, chopped; 200 g tomato sauce (passata); 200 ml dry white wine; 250 ml beef stock; 2 bay leaves; 600 g potatoes, peeled and cut into large chunks

30m

Prépa

180m

Cuisson

Portions

Moyen

Difficulté

Rôti de bœuf cubain farci au chorizo, braisé longuement dans une sauce tomate au vin et à l'orange amère.

#cuban#beef#pot-roast#chorizo#stuffed#sunday

Portions

6portions

Ingrédients

Nutrition

calories560

protein60g

carbs22g

fat24g

fiber3g

Par portion

Étapes

Stuff the beef

Push a long, thin knife through the centre of the beef from end to end, then widen the tunnel with the handle of a wooden spoon. Pack the chorizo and ham sticks tightly into the tunnel, alternating pieces, until it is completely filled.

1.5 kg beef roast
100 g chorizo sticks
50 g ham sticks

✅ C'est prêt quand : the tunnel is tightly packed with no gaps

Marinate

Mix the garlic, salt, cumin, oregano and sour orange juice into a paste. Rub it all over the stuffed beef, cover and refrigerate for at least 4 hours, or overnight.

6 cloves garlic
2 tsp salt
1 tsp cumin
1 tsp oregano
120 ml sour orange juice

⏱4:00:00

Brown

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Make the sauce

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Braise

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Slice and serve

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Stuff the beef

1.5 kg beef roast
100 g chorizo sticks
50 g ham sticks

✅ C'est prêt quand : the tunnel is tightly packed with no gaps

Marinate

Mix the garlic, salt, cumin, oregano and sour orange juice into a paste. Rub it all over the stuffed beef, cover and refrigerate for at least 4 hours, or overnight.

6 cloves garlic
2 tsp salt
1 tsp cumin
1 tsp oregano
120 ml sour orange juice

⏱4:00:00

Brown

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Make the sauce

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Braise

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Slice and serve

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History & Culture

The Story Behind the Dish

📍 All over Cuba📅 Colonial era🥩 CU

Boliche is the Cuban name for the eye of round cut, and also for this classic pot roast. Stuffing meat with chorizo is a Spanish technique that Cuban cooks adapted with their own citrus-and-garlic marinade.

It's a dish for Sunday lunches and family celebrations.