Boliche (cuban Pot Roast)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Cuban | Beef, Florida | 6 | Servings |
INGREDIENTS
| 1 | lb | Onions, sliced |
| 2 | Bell peppers, sliced | |
| 1 | t | Black pepper |
| 2 | Cloves garlic, mashed | |
| 1 | t | Oregano |
| 4 | Bay leaves | |
| 1/4 | c | Vegetable oil |
| 5 | lb | Beef eye of round |
| 1/4 | c | Red wine |
| 2 | T | Vinegar |
| SAUCE INGREDIENTS: | ||
| 4 | c | Chicken broth |
| 2 | c | Tomato puree |
| 2 | Cloves garlic, chopped | |
| Salt, to taste | ||
| 1/2 | t | Ground cumin |
INSTRUCTIONS
Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the oven to 350 degrees. Heat the oil in a large oven-proof cooking pot. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining sauce ingredients. Bring to a boil, then place in the oven for 1 hour. Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce. Posted to EAT-L Digest - 26 Jun 96 Date: Thu, 27 Jun 1996 15:36:20 -0400 From: Aunt Salli <honn@ICANECT.NET> Recipe By : Padrino's (Sunshine Magazine 6-23-96)
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Nutrition (calculated from recipe ingredients)
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Calories: 1306
Calories From Fat: 836
Total Fat: 91g
Cholesterol: 310mg
Sodium: 901.1mg
Potassium: 1840.9mg
Carbohydrates: 14.7g
Fiber: 3.4g
Sugar: 7.6g
Protein: 100.6g