Ingredients with Measurements:
- 1 (3-4 pound) beef eye round roast
- 1/2 cup of sour orange juice
- 1/4 cup of olive oil
- 1/4 cup of white wine
- 1 tablespoon of minced garlic
- 1 teaspoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1/4 cup of pitted green olives
- 1/4 cup of raisins
- 1/4 cup of tomato sauce
- 1/4 cup of beef broth
Special Equipment Needed:
- Large Dutch oven or oven-safe pot with lid
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, whisk together the sour orange juice, olive oil, white wine, minced garlic, dried oregano, ground cumin, salt, and black pepper.
3. Place the beef eye round roast in the Dutch oven or oven-safe pot.
4. Pour the marinade over the beef, making sure to coat it evenly.
5. Add the sliced onion, green bell pepper, green olives, raisins, tomato sauce, and beef broth to the pot.
6. Cover the pot with the lid and place it in the oven.
7. Roast the beef for 2-3 hours or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
8. Remove the pot from the oven and let the beef rest for 10-15 minutes before slicing.
9. Serve the sliced beef with the vegetables and sauce from the pot.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 11g
Protein: 45g
Substitutions for ingredients:
- Sour orange juice can be substituted with a mixture of orange and lime juice.
- Beef eye round roast can be substituted with beef chuck roast.
- Green olives can be substituted with capers.
- Raisins can be substituted with prunes.
Variations:
- Add potatoes and carrots to the pot for a one-pot meal.
- Use pork shoulder instead of beef for a different flavor.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and Tricks:
- Make sure to let the beef rest before slicing to allow the juices to redistribute.
- If the sauce is too thin, remove the beef and vegetables from the pot and reduce the sauce on the stovetop.
- Leftovers can be used for sandwiches or served over rice.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in the microwave or in a pot on the stovetop until heated through.
Presentation Ideas:
Serve the sliced beef and vegetables on a platter with the sauce drizzled over the top.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with black beans and rice or plantains.
Suggested Side Dishes:
- Black beans and rice
- Fried plantains
- Cuban-style yuca
Troubleshooting Advice:
- If the beef is tough, it may need to be cooked longer.
- If the sauce is too thick, add more beef broth or water.
Food Safety Advice:
- Make sure to cook the beef to the recommended internal temperature to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Boliche is a traditional Cuban dish that is often served for special occasions. It is believed to have originated in Spain and was brought to Cuba by Spanish immigrants.
Flavor Profiles:
The beef is tender and flavorful with a tangy and slightly sweet sauce. The vegetables add a savory and slightly bitter flavor to the dish.
Serving Suggestions:
Serve with a side of black beans and rice and a mojito for a complete Cuban meal.
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Region: Cuban