Boliche

Ingredients

• 5 to 6 pounds Eye Round beef
• 6 garlic cloves, mashed
• 1/2 teaspoon ground oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• 3 tablespoons bitter orange juice
• 1 cup dry white cooking wine
• 3 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 pound ham in small cubes
• 1 carrot, sliced
• 1/2 green bell pepper, cut in medium size pieces
• 1/2 red bell pepper, cut in medium size pieces
• 2 small Cuban-style chorizos, sliced
• 1/4 cup vegetable oil
• 8 ounces tomato sauce

Topping:

• 1 sliced seared onion
• 2 fried ripe plantains
• Steak fries

Directions

Clean the meat by trimming excess fat. With a knife make an opening through the center of the meat. Place the meat in a large pot. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, cooking wine, salt and pepper. Add 3 tablespoons of the marinade to the opening inside the meat. In another container mix the stuffing: ham, carrot, bell peppers and chorizo then place the stuffing inside the meat. Add the rest of the marinade to the outside of the meat. For best results let the meat sit overnight or at least 3 hours, refrigerated.

Preheat oven to 350 degrees F. In a large frying pan heat cooking oil and remove meat from marinade. Place meat in a hot frying pan, and sear the meat; browning it gives the meat flavor. Add the remaining marinade, cover and place in oven for approximately 3 hours. Let the meat cool before cutting it in slices. Combine the tomato sauce with the marinade that remained in the pan and put this mixture in a saucepan and simmer for 3 minutes. Pour over the sliced meat, and add the toppings and serve.