Boliche Relleno Stuffed Boliche Eye Of The Round Roast Recipe

Name: Boliche Relleno Stuffed Boliche Eye Of The Round Roast
Prep time: 60 min
Cook time: 200 min
Total time: 260 min
Yield: Serves 1 or more
Ingredients: Beef Eye Round; Garlic Cloves; Ground Oregano; Ground Cumin; Bay Leaves; Sour Orange Juice; Lime, Juice Of; Dry White Wine; Salt; Fresh Ground Black Pepper; Capers; Pimento Stuffed Olives; Seasoning; Adobo Seasoning; Cilantro; 1 lb diced ham; 2 large carrots, chopped; Onion; Green Bell Pepper; Red Bell Pepper; Chorizo Sausages; Olive Oil; Tomato Sauce; Kitchen Twine

Experience the rich flavors of Cuba with this incredible Boliche Relleno! This traditional stuffed eye of round roast, a Cuban classic with Spanish influences, is packed with savory ham, chorizo, carrots, eggs, and peppers. Marinate it overnight for even deeper flavor (though this recipe works well even without marinating). Serve this succulent roast with traditional black beans and rice, a vibrant salad of lettuce, tomato, and avocado, or even creamy mashed potatoes. Fried plantains, ripe or green, add the perfect sweet and savory counterpoint. Get ready for a culinary journey to the heart of Cuba!

Prep Time 60 mins

Cook Time 200 mins

Calories 943.8 kcal

Protein 242g

Rating 0.0 (1 Reviews)

Boliche Relleno Stuffed Boliche Eye Of The Round Roast

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Boliche Relleno Stuffed Boliche Eye Of The Round Roast

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How to Make Boliche Relleno Stuffed Boliche Eye Of The Round Roast

In a large bowl, combine 1 lb diced ham, 1/2 lb chorizo (removed from casings), 2 chopped carrots, 6 hard-boiled eggs (chopped), and 1 green bell pepper (chopped).
Season the mixture generously with salt, pepper, garlic powder, and paprika (adjust to taste).
Make a series of slits in the eye of round roast (approximately 3 lbs) to create pockets for the stuffing. Carefully spoon the stuffing mixture into the slits, ensuring that the roast is evenly filled.
Optional: Marinate the stuffed roast in a mixture of olive oil, orange juice, garlic, and sofrito for at least 4 hours, preferably overnight, in the refrigerator.
Preheat oven to 325°F (160°C). Place the stuffed roast in a roasting pan and add about 1 cup of beef broth to the bottom of the pan.
Roast for approximately 3 hours, or until the internal temperature reaches 145°F (63°C). Baste the roast with pan juices every 30 minutes.
Remove from oven and let rest for 15 minutes before slicing and serving. Serve with your choice of side dishes such as black beans and rice, mashed potatoes, or a fresh salad.
Garnish with fresh cilantro before serving, if desired.