Does anyone have a simple but GOOD recipe for "boliche" or "cuban pot roast"?

Answer 1

Title: Boliche Asada
Yield: 8 Servings

Ingredients

For the meat:
1 bottom round roast of about
-4 pound
4 oz smoked ham in one thick
-chunk
Flour for dusting
3 tb olive oil
For the marinade:
6 garlic cloves; (6 to 7)
1 ts coarse salt
2 tb chopped fresh oregano
1 tb chopped fresh thyme
3/4 c freshly squeezed sour orange
- juice
50-50
mixture of lime and regular
-orange
For the sauce:
2 tb olive oil
2 md onions; sliced (about 3 c.)
1 c vino seco (see note) or any
-white d
1 c beef stock or water; (1 to
-2)
For the potatoes:
3 tb olive oil
16 fingerling potatoes or 22
-small cre; peeled
1/2 ts salt
1 tb Worcestershire sauce

Instructions

This is a traditional recipe in which the meat is
tenderized with a marinade and cooked very, very slowly.
The taste is fabulous, and even better if you go to the
trouble of larding the meat -- inserting long, thin strips
of lard along with the ham. You would need a larding
needle for the task as well as a helpful butcher to
provide the lard.
Have the butcher trim all outside fat on the roast and
make a center opening from end to end. Cut the ham into
strips and stuff into the hole (the handle of a wooden
spoon is a good tool for this job). Transfer the meat to a
large glass or plastic container.
Prepare the marinade by processing all the ingredients
together. Pour it over the meat, turning to coat well.
Cover tightly and refrigerate over night. Every few hours,
turn the meat so all sides are marinated.
When you are ready to begin cooking, drain the meat but
reserve the marinade. Dust the meat with flour. Heat 2
tablespoons of olive oil in a heavy skillet and lightly
brown on all sides. Set aside.
Preheat oven to 300 degrees. Using the same skillet, add
more oil and brown the onions until caramelized.
Transfer the meat and the onions to a large casserole. Add
vino seco, beef stock and the reserved marinade. Bring to
a boil, cover and immediately turn the heat down to a
simmer. Place in the middle rack of the oven and cook for
2 1/2 to 3 hours, until the meat is tender. During this
time, turn the meat several times, adding more hot stock
if necessary.
While the meat is cooking, begin to prepare the potatoes
in the same skillet in which you browned the onions. Add
more oil and lightly saute the potatoes. Add the
Worcestershire sauce and swirl to coat. Do not cook
through. Reserve.
When the meat is done, transfer to a cutting board and
allow to rest for about 10 minutes before slicing into
1/4-inch-thick slices.
Return the sliced meat to the casserole. Adjust seasoning.
Add the potatoes, cover and simmer on the stove-top for
about 15 minutes, just until the potatoes are done. Makes
8 servings.
Note: Vino seco is a dry white wine made especially for
cooking. It can be found in supermarkets.

Answer 2

crock pot, also called a slow cooker, is a pot that slowly cooks food on your counter, rather than on the stove. The pot has an A/C cord and a vented lid, but no temperature controls aside from a high and low setting, as the temperature of a crock pot gradually increases over the long cooking period and turns off automatically. The crock pot is designed to cook unattended so that you can add ingredients to the pot in the morning before work, then come home 8-10 hours later, to a perfectly cooked meal. A crock pot never needs preheating and meals cooked in a crock pot retain their juices and flavors because of the design and slow-cooking method. You can even add frozen meats to a crock pot. Just add 1 cup (235ml) of warm liquid to the pot first and calculate in an extra 4-6 hours if cooking on low, or an extra 2 hours cooking on high

Answer 3

Boliche Recipe

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Boliche:

1 lb Onions -- sliced
2 x Bell peppers -- sliced
1 tsp Black pepper
2 x Cloves garlic -- mashed
1 tsp Oregano
4 x Bay leaves
1/4 cup Vegetable oil
5 lb Beef eye of round
1/4 cup Red wine
2 tbl Vinegar
SAUCE INGREDIENTS:
4 cup Chicken broth
2 cup Tomato puree
2 x Cloves garlic -- chopped
Salt -- to taste
1/2 tsp Ground cumin

Method:

Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the oven to 350 degrees. Heat the oil in a large oven-proof cooking pot. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining sauce ingredients. Bring to a boil, then place in the oven for 1 hour. Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.

Boliche again:

Ingredients:

5 to 6 pounds Eye Round beef
6 garlic cloves, mashed
1/2 teaspoon ground oregano
1 teaspoon ground cumin
1 bay leaf
3 tablespoons bitter orange juice
1 cup dry white cooking wine
3 teaspoons salt
1/4 teaspoon pepper
1/2 pound ham in small cubes
1 carrot, sliced
1/2 green bell pepper, cut in medium size pieces
1/2 red bell pepper, cut in medium size pieces
2 small Cuban-style chorizos, sliced
1/4 cup vegetable oil
8 ounces tomato sauce

Topping:
1 sliced seared onion
2 fried ripe plantains
Steak fries


Clean the meat by trimming excess fat. With a knife make an opening through the center of the meat. Place the meat in a large pot. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, cooking wine, salt and pepper. Add 3 tablespoons of the marinade to the opening inside the meat. In another container mix the stuffing: ham, carrot, bell peppers and chorizo then place the stuffing inside the meat. Add the rest of the marinade to the outside of the meat. For best results let the meat sit overnight or at least 3 hours, refrigerated.
Preheat oven to 350 degrees F. In a large frying pan heat cooking oil and remove meat from marinade. Place meat in a hot frying pan, and sear the meat; browning it gives the meat flavor. Add the remaining marinade, cover and place in oven for approximately 3 hours. Let the meat cool before cutting it in slices. Combine the tomato sauce with the marinade that remained in the pan and put this mixture in a saucepan and simmer for 3 minutes. Pour over the sliced meat, and add the toppings and serve.

Or

What my friend grandmother taught me:

2 lbs. roast

6 large garlic gloves, crushed well

1 tsp. salt

1/2 tsp. black pepper

1/2 lb. ground ham

3 tbsp. vegetable oil

2 medium onions, sliced

1" slice of tomato, cut into quarters

10 whole black peppers

2 bay leaves

1 cup dry white cooking wine

1 cup water

Mix garlic with the salt and ground pepper. Pierce all around, with a thin sharp knife. Using half the garlic mixture, stuff holes. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham. Pack this cavity with the ground ham. Spread any leftover garlic mixture on the surface of the roast.

In a Dutch oven, heat the vegetable oil. Brown the roast on all sides. Add all the other ingredients and bring to a boil. Cover and lower the heat to a slow simmer. Cook for 2-1/2 hours, turning the roast every half hour or so.

Answer 6

1 stick (l/2 cup) unsalted butter
6 large garlic cloves, finely minced
6-7 scallions, white and part of green tops, minced (l cup)
3 medium-sized red ripe tomatoes, chopped (about 2 l/2 cups)
3 fresh jalapeno or serrano chiles tops trimmed but not seeded, finely chopped
1 1/2 teaspoons ground true (Ceylon) cinnamon preferably freshly ground in spice grinder
l/2 teaspoon ground cloves
2 teaspoons ground cumin
l teaspoon salt, or to taste
2 l/2 pounds red snapper fillets, skinned, small bones removed with tweezers

Choose a heavy skillet (preferably nonstick) that will be large enough to hold fish in l layer. Melt half of the butter over medium heat. When foam subsides, add half of the minced garlic and saute l minute, stirring constantly. Add scallions and saute l minute longer, stirring often. Add tomatoes, chiles, spices, and a little salt; stir well to combine. Cook, stirring often, until sauce is slightly concentrated, about 5 minutes.

Cut fish fillets into halves or several large pieces, depending on size. Place them in the pan in l layer. Adjust heat to maintain a low simmer. Poach the fish uncovered just until flesh begins to turn opaque, l minute. Carefully turn the fillets with a spatula and poach on the other side for about l minute more; flesh should still be slightly undercooked. Allow to cool in the sauce.

When fish is cool enough to handle, pull the flesh into shreds with your fingers. Carefully remove any bones that may be left. If sauce looks watery, drain a little of the juice.

In large skillet, heat remaining butter over medium heat until hot and bubbling. Add remaining garlic and saute for l minute, stirring. Add shredded fish and sauce; cook just until heated through.

Serve with freshly made corn tortillas or crisp-fried tortilla chips

6 lb. Eye of Round Roast, trimmed
½ lb. Chorizo Sausage, casing removed and coarsely chopped
½ 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 large Green Pepper, both ends discarded, seeded, pith removed and sliced
1 Cup Celery, finely chopped
¼ teaspoon Ac'cent™ Flavor Enhancer
1 cup Orange Juice
Juice of ½ Lime
6 Tablespoons Olive Oil
½ 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
4' Butchers Twine


Cut a deep pocket lengthwise along the center of beef, leaving both ends uncut.
Mix chorizo, salt, pepper, ham, bacon and garlic completely, with one of the onions.
Stuff the pocket tightly with the mixture.
Tie stuffed roast closed, tightly.

Mix orange juice, lime juice, pepper, onion, celery, bay leaves, parsley and peppers.
Pour mixture over roast and marinate in a zip-lock type bag overnight, 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 and marinating liquid.
Add in the Ac'cent™ Flavor Enhancer.
Place browned roast to CrockPot™ or Dutch oven. Add wine and marinating liquid from de-glazed pan.
Cook over low heat 8 hours.
Remove and discard bay leaves
Strain the sauce and serve broth with the stuffed roast.

Boliche recipe (pot roast stuffed with ham)



2 lbs. roast

6 large garlic gloves, crushed well

1 tsp. salt

1/2 tsp. black pepper

1/2 lb. ground ham

3 tbsp. vegetable oil

2 medium onions, sliced

1" slice of tomato, cut into quarters

10 whole black peppers

2 bay leaves

1 cup dry white cooking wine

1 cup water

Mix garlic with the salt and ground pepper. Pierce all around, with a thin sharp knife. Using half the garlic mixture, stuff holes. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham. Pack this cavity with the ground ham. Spread any leftover garlic mixture on the surface of the roast.

In a Dutch oven, heat the vegetable oil. Brown the roast on all sides. Add all the other ingredients and bring to a boil. Cover and lower the heat to a slow simmer. Cook for 2-1/2 hours, turning the roast every half hour or so.