Boliche Asado

Boliche Asado Recipe from Cuba with Eye of Round Roast and Flavorful Spices

Region / culture: Cuba | Preparation time: 3 hours | Cooking time: 3 hours | Servings: 8

Introduction

Boliche Asado is a traditional Cuban dish that brings a rich tapestry of flavors and textures to the table. This recipe transforms a simple eye of round roast into a culinary masterpiece, stuffed with a flavorful blend of smoked bacon, sausage, and spices, then slow-cooked to perfection. It's a celebration of Cuban cuisine's depth, showcasing the art of marinating, stuffing, and roasting to create a dish that's both hearty and elegant.

History

The origins of Boliche Asado trace back to Spain, but it has been thoroughly embraced and adapted by Cuban cuisine over the centuries. This dish reflects the fusion of Spanish culinary traditions with indigenous Caribbean and African influences, evolving into a unique flavor profile that is quintessentially Cuban. Traditionally served during special occasions and family gatherings, Boliche Asado symbolizes the coming together of diverse culinary heritages to create something truly special.

Ingredients

4-5 lb eye of round roast, excess fat trimmed, about 4 x 9"
1 cup sour orange juice
1 tbsp chopped fresh cilantro
1 tsp chopped fresh oregano
4 garlic cloves, peeled and finely minced
0.5 lb (227 g) smoked slab bacon
3 oz (85 g) chorizo sausage
0.25 cup pimento-stuffed manzanilla olives
3 tbsp olive oil
1.5 cup chopped white onion
1 celery rib, finely chopped
0.25 cup chopped green bell pepper
0.25 cup chopped red bell pepper
1 cup peeled, seeded, and chopped plum tomatoes
1 cup Spanish sherry or dry red wine
1 tsp ground oregano
0.5 tbsp Spanish paprika
1 pinch nutmeg
2 bay leaves
salt and freshly ground black pepper, to taste
12 small new potatoes, cooked
5 carrots, peeled and cut diagonally into 1" pieces, cooked
chopped fresh parsley, for garnish

How to prepare

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 the mixture in the cavity and over the entire roast.
Marinate the roast in the refrigerator for 2 to 3 hours, turning it several times to ensure all parts are saturated with the juices.
In the container of a food processor or blender, process the bacon and chorizos until finely ground.
Mix the ground bacon and chorizos with the marinade in a bowl.
Loosely stuff the mixture into the cavity of the roast by pressing it with a long-handled spoon as far into the cavity as possible.
Heat a large casserole dish that can be used on both the stove and in the oven.
Add olive oil to the heated casserole dish.
When the olive oil is heated and begins to smell fragrant, add the roast and brown it on all sides, turning it with a large fork several times.
Remove the roast from the casserole dish and reserve the drippings.
Preheat the oven to 325°F (163°C).
Add onions, celery, and the green and red peppers to the reserved drippings.
Combine well and sauté over medium-high heat until the onions become translucent but not browned.
Add plum tomatoes, sherry, oregano, paprika, nutmeg, bay leaves, and salt and pepper.
Return the browned roast to the casserole dish.
Cover the casserole dish and bake for 2.5 to 3 hours, basting the roast constantly, until the meat is fork-tender. Do not turn off the oven.
Remove the meat from the casserole dish and let it cool for at least 30 minutes.
Place the sauce in a bowl and refrigerate it for a few hours.
Skim the fat from the surface of the sauce with a large spoon.
Place the sauce in the container of a food processor or blender and process until it becomes liquefied.
Pour the liquefied sauce into a 10-inch sauté pan.
Adjust the seasoning of the sauce.
Add the cooked potatoes and carrots to the sauce.
Cover the sauté pan and simmer for about 5 minutes.
Using a very sharp knife to prevent the roast from crumbling, carefully slice the roast into 20 to 24 pieces, each about 0.25 inch thick.
Place the sliced meat overlapping on a large ovenproof platter, allowing the center filling to show.
Cover the platter tightly with foil to prevent the meat from drying out.
Heat the platter until warmed, about 15 minutes.
Raise the temperature to 350°F (177°C) and heat for another 10 minutes.
Arrange the potatoes and carrots around the meat slices.
Spoon the sauce over the meat and vegetables, and serve the remaining sauce in a covered heated gravy dish.
Garnish the meat with freshly chopped parsley.
Serve immediately.

Variations

Consider adding raisins or capers to the stuffing for a sweet or tangy twist. For a spicier version, include chopped jalapeños or increase the amount of Spanish paprika.

References

↑ If you don't have sour orange juice, substitute 0.75 cup orange juice mixed with 0.25 cup lime juice

Cooking Tips & Tricks

To ensure your Boliche Asado turns out perfectly, consider the following tips:

- Marinate the roast for at least 2 to 3 hours, or overnight if possible, to deepen the flavors.

- When stuffing the roast, don’t pack the filling too tightly, as it will expand during cooking.

- Brown the roast on all sides before baking to lock in flavors and moisture.

- Baste the roast regularly while it cooks to keep it moist and flavorful.

- Let the roast rest before slicing to ensure the juices redistribute evenly.

Serving Suggestions

Serve Boliche Asado with a side of white rice or black beans for a traditional Cuban meal. A light salad dressed with a citrus vinaigrette can add a refreshing contrast to the rich flavors of the roast.

Cooking Techniques

The key techniques in this recipe are marinating, stuffing, browning, and slow-roasting. Each step contributes to building layers of flavor and ensuring the meat is tender and juicy.

Ingredient Substitutions

If sour orange juice is unavailable, a mix of orange and lime juice can be used as a substitute. Turkey bacon or lean ham can replace smoked bacon for a lighter version.

Make Ahead Tips

The roast can be marinated and stuffed a day ahead, then refrigerated until ready to cook. The sauce can also be prepared in advance and reheated before serving.

Presentation Ideas

Slice the roast thinly and arrange it in a circular pattern on a platter, with the vegetables and sauce artistically placed around it. Garnish with fresh parsley for a pop of color.

Pairing Recommendations

A full-bodied red wine, such as a Tempranillo or Malbec, pairs beautifully with the rich flavors of Boliche Asado. For a non-alcoholic option, consider a tart hibiscus tea.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a little broth or water to keep the meat moist.

Nutrition Information

Calories per serving

A single serving of Boliche Asado, including the vegetables and sauce, contains approximately 600-800 calories, making it a rich and indulgent dish best enjoyed in moderation.

Carbohydrates

This dish is relatively low in carbohydrates, with the main sources being the new potatoes and carrots. A serving of Boliche Asado, including the vegetables, provides approximately 20-30 grams of carbohydrates.

Fats

Boliche Asado is rich in fats, primarily from the olive oil, smoked bacon, and sausage used in the stuffing. The total fat content per serving can vary but expect it to be on the higher side due to these ingredients.

Proteins

The eye of round roast, bacon, and sausage make Boliche Asado a high-protein dish. Each serving offers a substantial amount of protein, essential for muscle repair and growth, making it a hearty and satisfying meal.

Vitamins and minerals

This dish is a good source of various vitamins and minerals, particularly from the carrots and bell peppers, which are high in Vitamin A and Vitamin C. The meat and vegetables together provide a range of B vitamins, iron, and potassium.

Alergens

Common allergens in this recipe include garlic and potentially gluten, depending on the sausage used. Always check the labels of processed ingredients to ensure they meet your dietary needs.

Summary

Boliche Asado is a nutrient-dense dish that offers a good balance of proteins, fats, and essential vitamins and minerals. While it is higher in calories and fats, it can be enjoyed as part of a balanced diet.

Summary

Boliche Asado is a celebration of Cuban culinary traditions, offering a rich and flavorful experience. With its complex flavors and satisfying textures, it's a dish that invites you to slow down and savor each bite. Whether you're cooking for a special occasion or simply looking to explore Cuban cuisine, Boliche Asado is sure to impress.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Boliche Asado. The sun was shining bright, casting a warm glow over the bustling streets of Buenos Aires. I was walking through the neighborhood market, browsing through the colorful stalls filled with fresh produce and aromatic spices, when I heard a group of women chatting excitedly about a new recipe they had just tried.

Intrigued, I made my way over to them and asked what they were talking about. They explained to me that they had recently discovered a traditional Argentine dish called Boliche Asado, a hearty beef roast stuffed with vegetables and cooked to perfection on the grill. They raved about the tender meat and flavorful filling, and I knew I had to learn how to make it myself.

I begged the women to share their recipe with me, and they were more than happy to oblige. They led me to a nearby butcher shop, where I picked out a beautiful cut of beef for my Boliche Asado. Back at their home, they showed me how to prepare the filling, a delicious mixture of carrots, onions, peppers, and spices. They carefully seasoned the beef and stuffed it with the vegetables before tying it up with butcher's twine.

As the Boliche Asado cooked on the grill, filling the air with mouthwatering aromas, the women shared stories with me about their own grandmothers and the recipes they had passed down through the generations. I listened intently, soaking in their wisdom and cooking tips, grateful for the opportunity to learn from these experienced home cooks.

When the Boliche Asado was finally ready, we gathered around the table and dug in. The meat was tender and juicy, infused with the flavors of the vegetables and spices. It was a meal to remember, a dish that brought us together and created lasting memories.

From that day on, I knew that Boliche Asado would become a staple in my own repertoire of recipes. I practiced making it over and over again, tweaking the seasonings and experimenting with different fillings. Each time I cooked it, I thought of those kind women who had shared their recipe with me, and I felt grateful for the culinary inspiration they had given me.

Over the years, I have continued to perfect my Boliche Asado recipe, adapting it to my own tastes and preferences. I have shared it with friends and family, passing on the tradition of this delicious Argentine dish to the next generation. And as I cook it now, surrounded by loved ones in my own kitchen, I am reminded of that sunny day in Buenos Aires when I first stumbled upon the recipe that would become a cherished part of my culinary heritage.