Cuba
Boliche (Cuban Chorizo-Stuffed Roast), prepared with beef eye round roast, Goya chorizos, Goya adobo seasoning.
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Measuring cups and spoons · Kitchen knife · Cutting board · Frying pan · Cooking pot · Oven · Oven gloves · Baking tray · Stirring spoon · Food thermometer
7 clear steps
Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat).
Lightly rub meat with adobo seasoning.
Brown the meat on all sides in a sauté pan to seal in the juices. Remove and place in a large covered roasting pan.
In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning. Sauté until the onions are translucent in color.
Deglaze with red wine, turn heat down, and simmer about 5 minutes. Add the cilantro and the tomato sauce and stir well.
Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking. Check the center of the sausage-stuffed roast reaches 74°C / 165°F before slicing.
Serve.
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