Name: Boliche (Cuban Pot Roast)
Ingredients: 1 lb Onions -- sliced; 2 Bell peppers -- sliced; 1 ts Black pepper; 2 Cloves garlic -- mashed; 1 ts Oregano; 4 Bay leaves; 1/4 c Vegetable oil; 5 lb Beef eye of round; 1/4 c Red wine; 2 tb Vinegar; 4 c Chicken broth; 2 c Tomato puree; 2 Cloves garlic -- chopped; Salt -- to taste; 1/2 ts Ground cumin

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Cuban	Beef, Florida	6	Servings

INGREDIENTS

1	lb	Onions — sliced
2		Bell peppers — sliced
1	ts	Black pepper
2		Cloves garlic — mashed
1	ts	Oregano
4		Bay leaves
1/4	c	Vegetable oil
5	lb	Beef eye of round
1/4	c	Red wine
2	tb	Vinegar
4	c	Chicken broth
2	c	Tomato puree
2		Cloves garlic — chopped
		Salt — to taste
1/2	ts	Ground cumin

INSTRUCTIONS

           SAUCE INGREDIENTS:
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)

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”