Cookbook:Boliche (Cuban Chorizo-Stuffed Roast)

Boliche (pronounced bow-lee-chay) is a popular Cuban dish consisting of eye round roast stuffed with chorizo sausages simmered in a tomato sauce base.

Ingredients

 * 3–5 lb beef eye round roast
 * 4 Goya chorizos, quartered lengthwise
 * 2 tbsp Goya adobo seasoning
 * 2 large pinches saffron
 * 6 cloves garlic, minced
 * 1 large onion, chopped
 * 1 large green bell pepper
 * 3 bay leaves
 * 1–2 heaping tbsp oregano
 * 3 tbsp green Spanish olives with pimentos
 * 3 tbsp capers
 * 2 packets Goya sazon con azafran
 * 1 cup red wine
 * 1 can (29 oz) tomato sauce
 * ¼ cup olive oil
 * 1 package Badia cilantro

Procedure

 * 1) Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat).
 * 2) Lightly rub meat with adobo seasoning.
 * 3) Brown the meat on all sides in a sauté pan to seal in the juices. Remove and place in a large covered roasting pan.
 * 4) In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning. Sauté until the onions are translucent in color.
 * 5) Deglaze with red wine, turn heat down, and simmer about 5 minutes. Add the cilantro and the tomato sauce and stir well.
 * 6) Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.
 * 7) Serve.