Latin American > Cuban

Boliche with Saffron Rice Recipe

Ingredients with Measurements:
- 1 (3-pound) beef round roast
- 1/2 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1/4 cup tomato paste
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 bay leaf
- Salt and pepper to taste

For the Saffron Rice:
- 2 cups long-grain white rice
- 4 cups water
- 1/4 teaspoon saffron threads
- 1 tablespoon butter
- Salt to taste

Special Equipment Needed:
- Dutch oven or large pot with lid
- Rice cooker or medium pot with lid

Step-by-Step Instructions:

1. Preheat the oven to 325°F.

2. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the onions, bell peppers, celery, and garlic. Cook until the vegetables are soft and fragrant, about 5 minutes.

3. Add the beef round roast to the pot and brown on all sides, about 5 minutes per side.

4. Add the white wine, beef broth, tomato paste, oregano, thyme, bay leaf, salt, and pepper. Stir to combine.

5. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 1/2 to 3 hours, or until the beef is tender and falling apart.

6. While the beef is cooking, make the saffron rice. In a rice cooker or medium pot, combine the rice, water, saffron threads, butter, and salt. Cook according to the manufacturer's instructions or until the rice is tender and fluffy.

7. When the beef is done, remove it from the pot and let it rest for 10 minutes before slicing.

8. Serve the sliced beef with the saffron rice on the side.


- Time:
Preparation time: 20 minutes
- Cooking time: 2 1/2 to 3 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 6 servings

Nutritional information:
- Calories per serving: 550
- Total fat: 16g
- Saturated fat: 6g
- Cholesterol: 135mg
- Sodium: 460mg
- Total carbohydrate: 43g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 53g

Substitutions for ingredients:
- Beef round roast can be substituted with chuck roast or sirloin roast.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Saffron threads can be substituted with turmeric.

Variations:
- Add chopped carrots and potatoes to the pot with the beef for a one-pot meal.
- Use brown rice instead of white rice for a healthier option.
- Add chopped tomatoes to the pot with the beef for a more tomato-based sauce.

Tips and Tricks:
- Make sure to brown the beef on all sides before cooking it in the oven to develop a rich flavor.
- Let the beef rest before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.

Storage Instructions:
- Store leftover beef and rice separately in airtight containers in the refrigerator for up to 4 days.

Reheating Instructions:
- Reheat the beef in the microwave or oven until heated through.
- Reheat the rice in the microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.

Presentation Ideas:
- Serve the sliced beef on a platter with the saffron rice on the side.
- Garnish with chopped fresh parsley or cilantro.

Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Malbec.

Suggested Side Dishes:
- Roasted carrots and parsnips
- Green beans with garlic and lemon
- Caesar salad

Troubleshooting Advice:
- If the beef is tough, it may need to cook longer in the oven.
- If the sauce is too thin, remove the beef from the pot and simmer the sauce on the stovetop until it thickens.

Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
- Boliche is a traditional Cuban dish that typically consists of a beef round roast stuffed with chorizo, ham, and hard-boiled eggs.

Flavor Profiles:
- The beef is savory and tender, with a rich tomato-based sauce.
- The saffron rice is fragrant and slightly sweet.

Serving Suggestions:
- Serve with a side of black beans and fried plantains for a Cuban-inspired meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Cuban

Taste: Savory, Tangy, Spicy, Aromatic, Rich