Entree: Cuba – Boliche (Cuban braised beef roast typically butterflied and stuffed with chorizo, cooked with potatoes and peppers in a rich tomato-based sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) eye of round roast, butterflied and opened for stuffing
- 8 oz (225 g) fresh pork chorizo, casings removed
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 1 1/2 cups (225 g) sliced
- 1 green bell pepper, about 1 cup (150 g) sliced
- 3 cloves (9 g) garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) crushed tomatoes
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) dry white wine (or additional stock)
- 1 1/2 lb (680 g) russet potatoes, peeled and cut into large chunks
- 1/2 cup (75 g) pimiento-stuffed green olives, drained and halved
- 2 bay leaves
- 1 tbsp (15 ml) red wine vinegar (optional, for brightness)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Season the interior of the butterflied roast with 1/2 tsp salt, 1/4 tsp pepper, cumin, and oregano. Evenly spread the chorizo along the center of the opened roast, then roll and tie securely with kitchen twine to form a neat roast.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the stuffed roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast and set aside.
3. In the same pot, add the sliced onion and bell pepper and cook until softened, about 6–8 minutes. Add the garlic and cook 30 seconds. Stir in the crushed tomatoes, white wine, beef stock, remaining 1/2 tsp salt, and bay leaves; bring to a gentle simmer.
4. Return the roast to the pot, cover, and transfer to the preheated oven. Braise for 1 hour.
5. After 1 hour, add the potato chunks and olives to the pot around the roast. Re-cover and continue braising until the roast is fork-tender and potatoes are cooked through, about 45–60 minutes more.
6. Remove the roast to a cutting board and let rest 10 minutes. Meanwhile, skim excess fat from the braising liquid and stir in red wine vinegar if using; adjust seasoning.
7. Slice the roast into rounds, arrange with potatoes and vegetables, spoon over the braising sauce, and garnish with chopped cilantro or parsley.