Smokin Gator
11-12-2008, 02:47 PM
CUBAN STYLE BEEF ROAST - Boliche Asado
6 lb. eye of round roast, trimmed
1/2 lb. chorizo sausage, casing removed and coarsely chopped
1/2 lb. lean ham, chopped
2 slices bacon, very finely chopped
2 large onions, peeled, ends discarded, chopped coarsely
4 cloves garlic, peeled, mashed and finely minced
1/4 cup cilantro - coarsely chopped
1 large green pepper, both ends discarded, seeded, pith
removed and sliced
1 cup celery, finely chopped
1/4 teaspoon Accent
1 bottle of mojo marinade
6 tablespoons olive oil
1/2 cup good very dry red wine
2 tablespoons parsley, stems removed, finely chopped
5 fresh bay leaves
3 teaspoons salt
1 teaspoon ground black pepper
1 can stewed tomatoes
4' Butchers Twine
Cut a deep pocket lengthwise along the center of beef, leaving both ends uncut. Mix chorizo, salt, pepper, ham, bacon, garlic, and cilantro completely, with one of the onions. Stuff the pocket tightly with the mixture. Tie stuffed roast closed, tightly.
Mix mojo, pepper, onion, celery, bay leaves, parsley and peppers. Pour mixture over roast and marinate in a zip-lock type bag 12-24 hours, turning from time to time.
After marinating, brown roast in olive oil on all sides, in a heavy very hot pan. De-glaze pan with wine, marinating liquid and tomatoes. Add in the Accent. Place browned roast in Dutch oven. Add wine and marinating liquid from de-glazed pan. Cook over low heat 8 hours. Remove and discard bay leaves. Put the sauce in blender and pulse until only bits of onion are visible and serve broth with the stuffed roast.
Serve with yellow rice, black beans, and very ripe fried plantains!!!
6 lb. eye of round roast, trimmed
1/2 lb. chorizo sausage, casing removed and coarsely chopped
1/2 lb. lean ham, chopped
2 slices bacon, very finely chopped
2 large onions, peeled, ends discarded, chopped coarsely
4 cloves garlic, peeled, mashed and finely minced
1/4 cup cilantro - coarsely chopped
1 large green pepper, both ends discarded, seeded, pith
removed and sliced
1 cup celery, finely chopped
1/4 teaspoon Accent
1 bottle of mojo marinade
6 tablespoons olive oil
1/2 cup good very dry red wine
2 tablespoons parsley, stems removed, finely chopped
5 fresh bay leaves
3 teaspoons salt
1 teaspoon ground black pepper
1 can stewed tomatoes
4' Butchers Twine
Cut a deep pocket lengthwise along the center of beef, leaving both ends uncut. Mix chorizo, salt, pepper, ham, bacon, garlic, and cilantro completely, with one of the onions. Stuff the pocket tightly with the mixture. Tie stuffed roast closed, tightly.
Mix mojo, pepper, onion, celery, bay leaves, parsley and peppers. Pour mixture over roast and marinate in a zip-lock type bag 12-24 hours, turning from time to time.
After marinating, brown roast in olive oil on all sides, in a heavy very hot pan. De-glaze pan with wine, marinating liquid and tomatoes. Add in the Accent. Place browned roast in Dutch oven. Add wine and marinating liquid from de-glazed pan. Cook over low heat 8 hours. Remove and discard bay leaves. Put the sauce in blender and pulse until only bits of onion are visible and serve broth with the stuffed roast.
Serve with yellow rice, black beans, and very ripe fried plantains!!!