Boliche (Cuban Stuffed Pot Roast)

8
Servings
4h
Prep Time
3h
Cook Time
7h
Ready In

Recipe: #37359

August 27, 2021



"Recipe source: Memories of a Cuban Kitchen"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (462.5 g)
  • Calories 534.3
  • Total Fat - 25.5 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 156.3 mg
  • Sodium - 698.6 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 2.1 g
  • Sugars - 1.9 g
  • Protein - 59.5 g
  • Calcium - 74.4 mg
  • Iron - 5.4 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.6 mg

Step 1

With the roast, you can start at either end and work towards the center of the pocket, stuff with the the ham. Piece the roast all over with a knife. Place in a large pan to marinate.

Step 2

Using a mortar and pestle, mash the garlic with the oregano and use mixture to sub over the surface of the meat. Sprinkle meat with salt and pepper. Pour orange juice mixture over the roast and refrigerate for at least 3 hours or overnight.

Step 3

Remove meat from marinade and pat dry, reserve marinade. In a large dutch oven or casserole that will hold the meat, over medium heat heat the oil and then add the meat and brown on all sides. Remove from casserole and set aside.

Step 4

Add onions to casserole and cook, stirring, over low heat for 5 minutes. Return meat to casserole and add bay leaves, sherry, water and reserved marinade. Over medium high heat bring mixture to a boil and then reduce heat to low and simmer, covered 2 hours. Add potatoes and simmer covered an additional 30 minutes. You may need to add more water or beef stock.

Step 5

Remove roast from the dutch oven (or casserole) and allow to stand for 10 minutes. Slice meat in 1/2 inch thick slices and arrange meat on a platter with the potatoes; strain sauce over. Serve additional sauce on the side.

Tips & Variations


No special items needed.

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