📝 About This Recipe
Boliche is the crown jewel of Cuban comfort food, a succulent eye round roast meticulously stuffed with smoky Spanish chorizo and braised until it melts in your mouth. This dish represents the soul of Havana's kitchens, blending the acidity of citrus with the savory depth of a wine-based tomato sofrito. It is a labor of love that fills the home with an irresistible aroma, promising a meal that is both rustic and deeply sophisticated.
🥗 Ingredients
The Meat and Stuffing
- 4-5 pounds Beef Eye Round Roast (trimmed of excess silver skin)
- 2-3 links Spanish Chorizo (cured, not fresh; casings removed)
- 3 slices Bacon (thick-cut, chopped into small pieces)
The Marinade
- 1 cup Sour Orange Juice (or a mix of 2 parts orange to 1 part lime juice)
- 8 cloves Garlic (mashed into a paste with salt)
- 1 tablespoon Dried Oregano
- 1 teaspoon Ground Cumin
The Braising Liquid and Sofrito
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 8 ounces Tomato Sauce (plain canned sauce)
- 1 cup Dry White Wine (Vino Seco or a dry Sauvignon Blanc)
- 2 cups Beef Broth (low sodium)
- 2 pieces Bay Leaves
- 1/2 cup Pitted Spanish Olives (with a splash of brine)
- 3 large Potatoes (peeled and quartered)
👨🍳 Instructions
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1
Prepare the roast by using a long, thin knife to pierce a hole through the center of the meat from one end to the other. Gently wiggle the knife to widen the tunnel to about 1.5 inches in diameter.
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2
Stuff the Spanish chorizo links and the chopped bacon into the cavity. Use your fingers or the handle of a wooden spoon to push them deep into the center so they are evenly distributed.
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3
In a small bowl, whisk together the sour orange juice, garlic paste, oregano, and cumin. Rub this mixture all over the outside of the beef. If time permits, let it marinate in the fridge for 2 hours or overnight.
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4
Heat the olive oil in a large Dutch oven over medium-high heat. Pat the roast dry (reserve the marinade) and sear the meat on all sides until a deep, dark brown crust forms. This should take about 10-12 minutes.
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5
Remove the meat from the pot and set aside. In the same pot, add the onions and bell peppers. Sauté until translucent, scraping up the browned bits (fond) from the bottom of the pan.
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6
Stir in the tomato sauce and cook for 2-3 minutes until it darkens slightly. Pour in the white wine to deglaze, letting it simmer for 2 minutes.
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7
Add the beef broth, the reserved marinade, bay leaves, and olives. Return the roast to the pot. The liquid should come about halfway up the side of the meat.
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8
Bring to a boil, then reduce heat to low. Cover tightly with a lid and simmer for 2 to 2.5 hours, turning the meat every 45 minutes.
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9
After 2 hours, add the quartered potatoes to the pot, nestling them into the sauce around the meat. Cover and cook for another 30-45 minutes until the beef is fork-tender and potatoes are soft.
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10
Remove the roast to a cutting board and let it rest for at least 15 minutes. This is crucial for clean slices and moisture retention.
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11
While the meat rests, bring the sauce to a simmer to thicken it to your desired consistency. Remove the bay leaves.
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12
Slice the roast into 1/2-inch thick rounds, revealing the beautiful chorizo center. Arrange on a platter, surround with the potatoes, and pour the rich sauce over everything.
💡 Chef's Tips
Always use a sharp carving knife to slice the meat against the grain to ensure every piece is tender. If you can't find sour oranges, mix 2 parts regular orange juice with 1 part lemon and 1 part lime juice for an authentic tang. Don't rush the searing process; that deep brown crust provides the base flavor for the entire sauce. If the sauce is too thin at the end, mash one of the cooked potato quarters into the liquid to act as a natural thickener. Boliche tastes even better the next day, as the flavors of the chorizo continue to permeate the beef.
🍽️ Serving Suggestions
Serve with classic Cuban white rice to soak up the savory tomato and wine sauce. Pair with 'Frijoles Negros' (black beans) for the ultimate traditional Cuban feast. Add a side of 'Maduros' (fried sweet plantains) to provide a sweet contrast to the salty chorizo. A simple avocado and red onion salad with a light vinaigrette cuts through the richness of the roast. Enjoy with a glass of medium-bodied red wine like a Rioja or a cold Cuban-style lager.