Review/Rate this Recipe Save to MyRecipes Rating:

Title: Boliche (Cuban Pot Roast)
Yield: 6 Servings

Ingredients

      1 lb onions -- sliced
      2    bell peppers -- sliced
      1 ts black pepper
      2    cloves garlic -- mashed
      1 ts oregano
      4    bay leaves
    1/4 c  vegetable oil
      5 lb beef eye of round
    1/4 c  red wine
      2 tb vinegar
      1    sauce ingredients:
      4 c  chicken broth
      2 c  tomato puree
      2    cloves garlic -- chopped
      1    salt -- to taste
    1/2 ts ground cumin

Instructions

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.

Posted to EAT-L Digest - 26 Jun 96

Date: Thu, 27 Jun 1996 15:36:20 -0400

From: Aunt Salli

Recipe By : Padrino's (Sunshine Magazine 6-23-96)

Reviews