Name: Boliche: 7 Secrets to the Perfect Cuban Pot Roast
Prep time: 2 h
Cook time: 2 h 50 min
Total time: 4 h 50 min
Cuisine: Cuban
Ingredients: 6 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 1/4 teaspoon black pepper; 3 lbs eye of the round beef roast; 1 large Spanish chorizo sausage (skin removed); 1/2 cup extra virgin olive oil; 1 medium yellow onion (diced); 1 medium green pepper (diced); 8 ounces diced tomatoes; 1 cup vino seco (or dry cooking wine); 1 1/2 cups water

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Boliche is an authentic Cuban dish that brings back memories of family gatherings and Sunday dinners. This chorizo-stuffed pot roast is slow-cooked in a garlicky tomato sauce, making it incredibly juicy and flavorful. The aroma wafting through your kitchen will transport you to a cozy Cuban home, where every bite offers comfort and warmth. Whether you’re preparing this for a special occasion or just a delightful family meal, this recipe will not disappoint.

Why You’ll Love This Boliche

This Cuban pot roast is a culinary masterpiece that offers numerous benefits. First, it’s packed with flavor, thanks to the combination of chorizo and spices. Second, it’s a great way to feed a crowd, with a yield of six servings. Third, the slow-cooking method ensures the meat is tender and juicy, perfect for slicing. Fourth, you can make this recipe in a slow cooker, pressure cooker, or on the stove, offering versatility. Fifth, it pairs beautifully with fluffy white rice and crispy tostones, making for a complete meal. Lastly, it’s gluten-free, accommodating diverse dietary needs. Plus, it’s a fantastic opportunity to explore the history of boliche and its variations. For more on Cuban cuisine, check out this Colombian carne desmechada recipe.

Ingredients for Boliche

Gather these items:

6 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
3 lbs eye of the round beef roast
1 large Spanish chorizo sausage (skin removed)
1/2 cup extra virgin olive oil
1 medium yellow onion (diced)
1 medium green pepper (diced)
8 ounces diced tomatoes
1 cup vino seco (or dry cooking wine)
1 1/2 cups water

How to Make Boliche Step-by-Step

Step 1: In a mortar and pestle, add garlic, cumin, oregano, salt, and pepper. Mash into a thick paste. Set aside.
Step 2: Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
Step 3: Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
Step 4: Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
Step 5: Remove the roast from the resealable bag. It may be darker in color (that’s ok).
Step 6: Place the chorizo inside the opening of the roast. Set aside.
Step 7: In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
Step 8: In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
Step 9: Add the diced tomatoes, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.
Step 10: Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.
Step 11: Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.
Step 12: Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.
Step 13: Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!

Pro Tips for the Best Boliche

Keep these in mind:

Serve with fluffy white rice and crispy tostones.
This dish can be made in a slow cooker or pressure cooker, offering flexibility in preparation.
For extra flavor, let the roast marinate overnight.

Best Ways to Serve Boliche

This Cuban pot roast is best served with classic sides. Pair it with fluffy white rice that soaks up the savory sauce or crispy tostones for a delightful crunch. You can also serve it with a fresh salad for a refreshing contrast. Many enjoy boliche as part of a family gathering, making it a centerpiece dish that brings everyone together. For more delicious side ideas, check out this cranberry orange pancakes recipe.

How to Store and Reheat Boliche

To store boliche, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, simply warm it on the stove over low heat, adding a splash of water or broth to prevent drying out. This dish is perfect for meal prep.

Frequently Asked Questions About Boliche

What’s the secret to perfect Boliche?

The key to perfect boliche is the marination and slow cooking. Allow the roast to marinate for at least two hours to absorb flavors, and cook it low and slow for optimal tenderness. This method ensures a flavorful and juicy dish.

Can I make Boliche ahead of time?

Yes! Boliche can be made a day in advance. The flavors deepen overnight, making it even more delicious. Just reheat gently before serving.

How do I avoid common mistakes with Boliche?

To avoid dryness, make sure not to overcook the meat. Additionally, ensure the roast is well-marinated and browned before cooking to lock in the flavors.

Delicious boliche pot roast with vibrant vegetables

Variations of Boliche You Can Try

There are several delicious variations of boliche you can explore. Consider using different cuts of meat like pork for a different texture. You can also experiment with spices, adding a touch of paprika or cayenne for heat. For a lighter twist, try a vegetable boliche, stuffing the roast with seasonal vegetables instead of chorizo. Each variation offers a unique take on this classic Cuban comfort food.

Boliche: 7 Secrets to the Perfect Cuban Pot Roast

Author: basmer
Total Time: 290min
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Authentic Cuban boliche mechado is a juicy, chorizo-stuffed pot roast slow-cooked in a garlicky tomato sauce.

Instructions

In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.
Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
Remove the roast from the resealable bag. It may be darker in color (that’s ok).
Place the chorizo inside the opening of the roast. Set aside.
In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
Add the diced tomatoes, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.
Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.
Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.
Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.
Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!