Recipe: Cuban Chorizo-Stuffed Beef Roast (Boliche)

CHORIZO-STUFFED BEEF ROAST (BOLICHE)

"My mother might as well be a vegetarian. Growing up she hated meat and was vocal about it. But on special occasions, Tata made boliche. It's a Cuban dish in which a whole eye of round roast is stuffed with a mixture of Spanish chorizo, sofrito, spices, and vegetables, then marinated overnight and braised. The end result is an incredibly tender, flavorful roast with a bright filling in the center that's gorgeous when served. To this day, if I even say the word boliche, my mother licks her lips."



6 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 bay leaf
1 1/2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lime juice
1 cup dry white wine
2 teaspoons salt, or to taste
1/4 teaspoon ground black pepper
1 red bell pepper, seeded and finely chopped
1 carrot, thinly sliced
2 small Spanish chorizos, thinly sliced
2 tablespoons vegetable oil
1 (5- to 6-pound) eye-of-round beef roast
1 (8 ounce) can tomato sauce

Prepare a marinade by combining the garlic, oregano, cumin, bay leaf, orange juice, lime juice, wine, salt, and pepper in a container large enough to hold the roast.

Place the bell pepper, carrot, and chorizos in a small bowl and toss to combine.

Trim the meat of excess fat, rinse it, and dry with a paper towel. Using a long knife with a sharp tip, slice into the roast lengthwise until you reach the other end. Cut through several more times from end to end, making an X-shaped cut and rotating the knife back and forth inside the cut to make space.

Place the roast in a large bowl, cut-side down, and stuff it with the chorizo mixture. Begin with about 1 tablespoon of the mixture and push in with your thumb, then use the end of a wooden spoon to push down farther. Rotate the roast to make sure both sides are equally stuffed. Place the roast in the container with the marinade, turning several times to coat fully in the marinade, then return it to the refrigerator. Marinate for at least 1 hour or overnight if possible.

Preheat the oven to 350 degrees F. In a Dutch oven or heavy-bottomed saucepan with a cover, heat the oil over medium-high heat. Sear the meat for about 8 minutes total, until thoroughly browned on all four sides.

Add the marinade left from the meat, cover, and place in the oven for 2 1/2 to 3 hours, until the meat is tender and falls apart easily when pierced with a fork. Transfer the meat to a cutting board and let rest for 5 minutes.

Meanwhile, add the tomato sauce to the marinade in the pot. Place over medium heat, bring to a simmer, and simmer for 3 to 4 minutes. Add any juices released from the meat while it is resting.

Carve the meat into 1/2-inch slices, divide among plates, and serve topped with the tomato sauce.

Makes 8 servings
Source: Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South by Von Diaz. Gainesville: University Press of Florida, 2017. Photo by Cybelle Codish. Reprinted by permission of the University Press of Florida.