Free Recipe Boliche (Cuban Pot Roast)
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Boliche (Cuban Pot Roast) Recipe
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
SAUCE INGREDIENTS:
4 c Chicken broth
2 c Tomato puree
2 Cloves garlic – chopped
Salt – to taste
1/2 ts Ground cumin
Boliche (Cuban Pot Roast) Preparation
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 <honn@ICANECT.NET> Recipe By : Padrino”s (Sunshine Magazine 6-23-96)
Cooking Temperature:
Recipe Serves: 6
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