Ingredients with Measurements:
- 1 beef round roast (3-4 pounds)
- 1/2 cup of olive oil
- 1/2 cup of white vinegar
- 4 garlic cloves, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 bay leaf
- 1 onion, chopped
- 2 cups of white rice
- 4 cups of water
- 1 can of black beans, drained and rinsed
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Dutch oven or large pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the olive oil, white vinegar, minced garlic, salt, black pepper, cumin, and oregano.
3. Using a sharp knife, make a hole in the center of the beef round roast, and stuff it with the chopped onion.
4. Rub the beef with the olive oil mixture, making sure to coat it evenly.
5. Heat a Dutch oven or large pot over medium-high heat. Add the beef and sear it on all sides until browned.
6. Add the bay leaf and 1 cup of water to the pot. Cover with a lid and transfer to the oven.
7. Bake for 2-3 hours, or until the internal temperature of the beef reaches 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
8. While the beef is cooking, prepare the rice. Rinse the rice in a fine-mesh strainer until the water runs clear.
9. In a medium pot, bring 4 cups of water to a boil. Add the rice and stir. Reduce the heat to low, cover with a lid, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
10. In a separate pot, heat the black beans over medium heat. Season with salt and pepper to taste.
11. Once the beef is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
12. Serve the sliced beef with the rice and beans on the side. Garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Internal temperature of beef: 145°F for medium-rare, 160°F for medium, or 170°F for well-done
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 540
Fat: 26g
Saturated Fat: 7g
Cholesterol: 130mg
Sodium: 470mg
Carbohydrates: 36g
Fiber: 4g
Sugar: 1g
Protein: 39g
Substitutions for ingredients:
- You can use red wine vinegar instead of white vinegar.
- You can use any type of beans you like, such as pinto or kidney beans.
Variations:
- Add diced carrots and potatoes to the Dutch oven with the beef for a one-pot meal.
- Use brown rice instead of white rice for a healthier option.
- Add diced tomatoes and green peppers to the black beans for extra flavor.
Tips and tricks:
- Make sure to let the beef rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
- Rinse the rice before cooking to remove excess starch and prevent it from becoming sticky.
Storage instructions:
- Store any leftover beef, rice, and beans in separate airtight containers in the refrigerator for up to 4 days.
Reheating instructions:
- To reheat the beef, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
- To reheat the rice and beans, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the sliced beef on a platter and garnish with fresh parsley.
- Serve the rice and beans in separate bowls for a colorful presentation.
Garnishes:
- Fresh parsley
- Sliced green onions
- Diced tomatoes
Pairings:
- Red wine, such as Cabernet Sauvignon or Malbec
- Crusty bread
Suggested side dishes:
- Roasted vegetables, such as carrots and Brussels sprouts
- Green salad with a vinaigrette dressing
Troubleshooting advice:
- If the beef is tough, it may not have cooked long enough. Return it to the oven and continue cooking until tender.
- If the rice is too dry, add a splash of water and fluff it with a fork.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
- Use a meat thermometer to ensure the beef is cooked to a safe temperature.
Food history:
- Boliche is a traditional Cuban dish that consists of a beef round roast stuffed with onions and cooked in a flavorful sauce.
Flavor profiles:
- The beef is tender and juicy, with a tangy and slightly spicy flavor from the vinegar and spices.
- The rice is fluffy and mild, with a slightly nutty flavor.
- The black beans are creamy and savory, with a slightly smoky flavor.
Serving suggestions:
- Serve the beef with a side of chimichurri sauce for extra flavor.
- Add a squeeze of lime juice to the black beans for a tangy twist.
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Region: Cuban
Taste: Savory, Spicy, Hearty, Comforting, Flavorful