Ingredients with Measurements:
- 1 (3-4 pound) beef round roast
- 1 head of garlic
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup beef broth
- 1 (14.5 ounce) can diced tomatoes, drained
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in foil. Roast in the oven for 30-40 minutes, or until the garlic is soft and fragrant.
3. In a small bowl, mix together the salt, black pepper, oregano, cumin, and smoked paprika.
4. Rub the spice mixture all over the beef roast.
5. Heat the remaining tablespoon of olive oil in a roasting pan over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
6. Pour the beef broth into the roasting pan and add the drained diced tomatoes.
7. Place the roasted garlic head in the pan with the beef roast.
8. Cover the roasting pan with foil and place in the oven. Roast for 2-2 1/2 hours, or until the beef roast reaches an internal temperature of 135°F for medium-rare.
9. Remove the foil and continue to roast for an additional 10-15 minutes, or until the beef roast is browned and caramelized.
10. Remove the beef roast from the roasting pan and let it rest for 10-15 minutes before slicing.
11. Serve the boliche with the roasted garlic and tomatoes on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-2 1/2 hours
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 385
Fat: 18g
Carbohydrates: 5g
Protein: 49g
Substitutions for ingredients:
- Beef round roast can be substituted with beef chuck roast.
- Beef broth can be substituted with chicken or vegetable broth.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add chopped onions and bell peppers to the roasting pan for extra flavor.
- Use fresh tomatoes instead of canned tomatoes.
- Add a splash of red wine to the roasting pan for a richer flavor.
Tips and tricks:
- Let the beef roast rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef roast is cooked to your desired doneness.
- Save any leftover roasted garlic to use in other recipes.
Storage instructions:
Store leftover boliche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover boliche in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced beef roast on a platter with the roasted garlic and tomatoes on the side.
Garnishes:
Garnish with fresh chopped parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the beef roast is not browning, increase the oven temperature to 400°F and continue to roast uncovered for an additional 10-15 minutes.
- If the beef roast is overcooked, reduce the cooking time and check the internal temperature frequently.
Food safety advice:
- Always use a meat thermometer to ensure the beef roast is cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Boliche is a traditional Cuban dish that is typically made with beef round roast, stuffed with chorizo and hard-boiled eggs.
Flavor profiles:
The beef roast is seasoned with a blend of spices that give it a smoky, savory flavor. The roasted garlic adds a sweet and nutty flavor, while the tomatoes add a tangy and slightly sweet flavor.
Serving suggestions:
Serve the boliche with a side of rice and beans for a complete Cuban meal.
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Region: Spanish