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Рецепт Boliche Asado (Cuban Stuffed Pot Roast)
by Global Cookbook

Boliche Asado (Cuban Stuffed Pot Roast)
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Ингредиенты

  • 1 x eye of round roast excess fat trimmed 4-5 lbs, about 4 x 9"
  • 1 c. sour orange juice **see note
  • 1 Tbsp. minced fresh cilantro
  • 1 tsp minced fresh oregano
  • 4 x garlic cloves, peeled finely chopped
  • 1/2 lb smoked slab bacon
  • 3 ounce chorizo sausage
  • 1/4 c. pimiento-stuffed manzanilla olives
  • 3 Tbsp. extra virgin olive oil
  • 1 1/2 c. minced white onion
  • 1 x celery rib finely minced
  • 1/4 c. minced green bell pepper
  • 1/4 c. minced red bell pepper
  • 1 c. peeled, seeded and minced plum tomatoes
  • 1 c. Spanish sherry or possibly dry red wine
  • 1 tsp grnd oregano
  • 1/2 Tbsp. Spanish paprika
  • 1 pch nutmeg
  • 2 x bay leaves salt and freshly grnd black pepper to taste
  • 12 sm new potatoes cooked
  • 5 x carrots, peeled, cut diagonally 1" pcs cooked minced fresh parsley for garnish

Инструкции

  1. If you do not have sour orange juice, substitute 3/4 c. orange juice mixed with 1/4 c. lime juice.
  2. Cut a small lengthwise cavity in the heart of the roast, almost but not quite to the end of the meat. Mix together the sour orange juice, cilantro, oregano, and garlic, then rub mix in the cavity and over the entire roast. Marinate, refrigerated, for 2 to 3 hrs. Turn several times so which juices saturate all parts of the roast.
  3. In the container of a food processor or possibly blender, process the bacon, chorizos, and olives to a fine grind. Mix the contents with the marinade in a bowl. Loosely stuff mix into the cavity of the roast by pressing it with a long-handled spoon as far into the cavity as possible.
  4. Heat a large casserole which can be used on the stove as well as in the oven, then add in extra virgin olive oil. When extra virgin olive oil is heated and begins to smell fragrant, add in the roast and brown on all sides, turning with a large fork several times. Remove the roast to a separate pan and reserve drippings.
  5. Preheat the oven to 325F.
  6. Add in onion, celery, and the green and red peppers to the reserved drippings. Combine well and then saute/fry over medium-high heat till onions become translucent/soft but not browned. Add in plum tomatoes, sherry, oregano, paprika, nutmeg, bay leaves, and salt and pepper.
  7. Return the browned roast to the casserole. Cover and bake for 2 1/2 to 3 hrs, basting constantly, till meat is fork tender. Don't turn off oven.
  8. Remove the meat to a separate dish. Cold for at least 30 min. Place sauce in a bowl and chill for a few hrs.
  9. Skim fat from surface of sauce with a large spoon, then place sauce in the container of a food processor or possibly blender and process till liquefied. Pour into a 10-inch saute/fry pan. Adjust seasoning. Add in the cooked potatoes and carrots, then cover and simmer for about 5 min.
  10. Using a very sharp knife so which roast does not crumble, carefully slice the roast into 20 to 24 pcs, each about 1/4 inch thick. Place slices overlapping on a large ovenproof platter so which center filling shows. Cover tightly with foil so which meat does not dry out. Heat till warmed, about 15 min, then raise temperature to 350F and heat for another 10 min.
  11. Arrange potatoes and carrots around the meat slices, then spoon sauce over meat and vegetables and serve remaining sauce in a covered heated gravy dish. Garnish meat with freshly minced parsley. Serve immediately.