Ingredients with Measurements:
- 1 beef eye of round roast (3-4 lbs)
- 1/2 cup pitted green olives, sliced
- 1/4 cup capers, drained
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups beef broth
- 1/2 cup dry white wine
- 1 tbsp tomato paste
- 1 tsp dried oregano
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Season the beef roast with salt and pepper and sear it on all sides until browned, about 5-7 minutes per side.
4. Remove the beef from the pot and set it aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the olives, capers, tomato paste, and oregano to the pot and stir to combine.
7. Pour in the beef broth and white wine and bring to a simmer.
8. Return the beef to the pot and spoon some of the olive and caper mixture over the top.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Roast the beef for 2-3 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
11. Remove the pot from the oven and let the beef rest for 10-15 minutes before slicing and serving with the olive and caper sauce.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 357
Fat: 14g
Carbohydrates: 5g
Protein: 49g
Sodium: 1031mg
Sugar: 1g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Dry white wine can be substituted with dry red wine or beef broth.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Dried oregano can be substituted with dried thyme or rosemary.
Variations:
- Add diced carrots and celery to the pot for a heartier dish.
- Use black olives instead of green olives for a different flavor.
- Add a splash of balsamic vinegar to the sauce for a tangy twist.
Tips and tricks:
- Let the beef rest before slicing to allow the juices to redistribute and prevent dryness.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
- Make sure to slice the beef against the grain for maximum tenderness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the beef in the oven at 325°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced beef on a platter with the olive and caper sauce spooned over the top.
Garnishes:
Sprinkle chopped fresh parsley or cilantro over the top for a pop of color.
Pairings:
- Serve with roasted or mashed potatoes for a classic pairing.
- A side salad or steamed vegetables would also complement the dish well.
Suggested side dishes:
- Roasted or mashed potatoes
- Side salad
- Steamed vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stovetop for a few minutes to thicken it up.
- If the beef is tough, it may need to cook for longer or be sliced against the grain more carefully.
Food safety advice:
- Make sure to cook the beef to a safe internal temperature to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Boliche is a traditional Cuban dish that typically consists of a beef roast stuffed with chorizo and boiled eggs. This version with olives and capers is a variation on the classic recipe.
Flavor profiles:
Savory, salty, tangy
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Region: Spanish