Boliche (Cuban Chorizo-Stuffed Roast)
Photo: Averette at English Wikipedia, Public domain
Boliche is a Cuban pot roast in which a lean eye round is packed with chorizo and cooked in a tomato and red wine sauce. The sausage does the work of a fatty cut, seasoning the beef from inside and keeping it moist as it roasts. Saffron, olives and capers give the sauce a briny, savory depth. Baste it as it cooks, then slice the roast to show the spiced red centers.
Instructions
Cut slits into the eye round roast, following the grain of the meat, and push a quartered chorizo strip into each slit. Rub the outside of the roast lightly with the adobo seasoning.
Brown the roast on all sides in a sauté pan to seal in the juices. Move it to a large roasting pan that has a lid.
In the same pan, cook the saffron, garlic, onion, green pepper, bay leaves, oregano, olives, capers and sazon seasoning. Sauté until the onions turn translucent.
Pour in the red wine to deglaze the pan, lower the heat, and simmer for about 5 minutes. Stir in the cilantro and the tomato sauce until well combined.
Pour the sauce over the beef, cover the pan, and roast at 325 °F for 1 ½ to 2 hours, until the meat is tender. Turn the roast over and baste it with the sauce now and then so it cooks evenly and takes on the flavor.
Serve the roast with the sauce from the pan.
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