Boliche (cuban pot roast)

6 Servings

Ingredients

Quantity Ingredient
1 pounds Onions -- sliced
2 Bell peppers -- sliced
1 teaspoon Black pepper
2 Cloves garlic -- mashed
1 teaspoon Oregano
4 Bay leaves
¼ cup Vegetable oil
5 pounds Beef eye of round
¼ cup Red wine
2 tablespoons Vinegar
4 cups Chicken broth
2 cups Tomato puree
2 Cloves garlic -- chopped
Salt -- to taste
½ teaspoon Ground cumin

Directions

SAUCE INGREDIENTS:

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 ¾-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@...>

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

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