Name: Delicious Boliche Mechado: 3 Perfect Cooking Methods
Prep time: 2 h
Cook time: 3 h
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

Jump to Recipe

Boliche is a traditional Cuban dish that brings the essence of home cooking to your table. This authentic Cuban boliche mechado is a juicy, chorizo-stuffed pot roast slow-cooked in a garlicky tomato sauce. The aroma alone is enough to transport you back to family gatherings and Sunday dinners. With a perfect blend of spices and slow cooking, this dish promises rich flavors and tender meat. Let’s dive into how to create this delightful meal that your family will love!

Why You’ll Love This Boliche

This boliche recipe offers several compelling reasons to make it your next family favorite: it’s easy to prepare, versatile for different cooking methods, and packed with flavor. Plus, it’s a gluten-free dish that everyone can enjoy! Whether you choose to make it on the stove, in a slow cooker, or a pressure cooker, the result is always a tender, juicy roast. It’s perfect for special occasions or cozy family dinners, and pairs wonderfully with fluffy white rice and crispy tostones. The rich, garlicky tomato sauce enhances the meat’s flavor, making it a standout dish. So gather your loved ones and get ready for a delicious meal!

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: PRO TIP: 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 Perfect Boliche

Keep these in mind:

Serve with fluffy white rice and crispy tostones.
This dish can be cooked on the stove, in a slow cooker, or in a pressure cooker.
For enhanced flavor, consider marinating the roast overnight.

Best Ways to Serve Boliche

Pair this delicious boliche with:

Fluffy white rice to soak up the savory sauce.
Crispy tostones for a crunchy contrast.
Fresh avocado salad for a refreshing side.

How to Store and Reheat Boliche

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the slices back into the sauce in a saucepan and warm on low heat until heated through. This method ensures the meat stays moist and flavorful. Perfect for meal prep!

Frequently Asked Questions About Boliche

What’s the secret to perfect Boliche?

The key to perfect boliche lies in marinating the roast well with the garlic paste, as this infuses the meat with flavor. Also, slow cooking allows the meat to become tender and absorb the sauce, enhancing the overall taste. It’s a process that requires patience but yields delicious results!

Can I make Boliche ahead of time?

Absolutely! Boliche can be made a day in advance. In fact, the flavors develop even more overnight in the fridge. Just reheat gently before serving, and it’ll taste as good as freshly made!

How do I avoid common mistakes with Boliche?

One common mistake is not marinating the meat long enough. Ensure you give it at least 2 hours in the marinade, or overnight for best results. Also, don’t rush the cooking process; low and slow is the way to go for the tenderest meat.

Variations of Boliche You Can Try

Get creative with your boliche by trying these variations:

Add vegetables like carrots and potatoes for a one-pot meal.
Substitute the beef roast with pork for a different flavor profile.
Spice it up with additional chili peppers or hot sauce if you enjoy heat.

For more delicious recipes, check out our latest recipes or try making slow cooker Korean beef for a different flavor experience!

Delicious Boliche Mechado: 3 Perfect Cooking Methods - Boliche - additional detail

When serving boliche, consider pairing it with creamy potato soup for a comforting meal!

Delicious Boliche Mechado: 3 Perfect Cooking Methods

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

Print Recipe

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.
PRO TIP: 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!