Boliche (Cuba)


  • 3,3 lbs roast beef, round
  • 0,55 lbs chorizo (a type of bratwurst)
  • 8 sliced green olives
  • Juice of 1 freshly squeezed orange
  • 1/2 freshly squeezed lemon juice
  • 1 teaspoon of salt
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1 teaspoon of thyme
  • 2 tablespoons of olive oil
  • 3 tomatoes chopped
  • 1 medium onion, chopped
  • 4 cloves of minced garlic
  • 8 sprigs of coriander tied
  • 2 bay leaves
  • 3 glasses of water
  • 2 tablespoons of tomato paste


Put the meat in a searable bag and add the orange juice, lemon juice and salt. Marinate for 8-12 hours.

Put salt, pepper, cumin and thyme in a small bowl.

Insert the blade from front to back and make a cut from the front.

Top with chorizo and olives.

Sprinkle with spice mix.

Insert toothpicks (top to bottom) to hold the filling in place.

Heat the olive oil in the pan and add the meat. Cook until brown on all sides.

Turn the heat to medium and add the tomatoes, onions, garlic, coriander, bay leaves, water and tomato paste.

Cover and cook on low heat for 4 hours, turning about every 15 minutes. Every time you turn the meat, pour water over it to keep the meat juicy.

ENJOY YOUR MEAL






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