Boliche cerca de mi…
Because who doesn’t love a meal that's hearty, tender, and bursting with flavor? Amiright? Boliche cerca de mi is not only delicious but also perfect for feeding a crowd. It’s a Cuban-style pot roast that brings comfort straight to the table. You just need a few simple ingredients, and the oven does all the magic. Easy peasy, and this boliche is exactly that…
Easy. Flavorful. Crowd-pleaser. Three things I want in every meal!
This recipe for boliche couldn’t be simpler. You take your beef eye round roast, stuff it with chorizo (because who doesn’t love chorizo?), and let it simmer in a rich tomato and garlic sauce. Like it extra saucy? Add more tomatoes. Want it with a little kick? Throw in some extra spices. You control the flavor here. We love bold flavors, so we went all in (see pic above). ↑. Bam!
P/s: One more dish for your happy dinner: Jalapeno Popper Dip
What is Boliche Cerca De Mi in Spanish?
Boliche, a flavorful pot roast stuffed with chorizo, stands as a culinary emblem of Cuba. Its origins trace back to Spain, but the addition of chorizo and a vibrant citrusy broth give it a distinctly Cuban identity. Often reserved for special occasions, Boliche symbolizes warmth, togetherness, and the joy of sharing a meal with loved ones.
Beyond its cultural significance, this cuban-style stuffed beef roast is a culinary masterpiece. The slow-cooked meat, infused with the flavors of chorizo, garlic, and herbs, melts in your mouth, while the accompanying broth is a symphony of sweet, savory, and tangy notes.
In English, boliche in english translates to “bowl” or “small ball,” but it’s much more than that in the culinary world. The term captures the heartiness and warmth of a dish that's been cherished for generations. Whether you’re searching for a boliche recipe to make at home or simply reminiscing about meals shared with loved ones, boliche brings a sense of comfort and connection to your dining experience
Ingredients Used to Make Boliche Cerca De Mi
So, what goes into this magical pot roast? Here’s what you’ll need:
- Beef eye of round roast: 3-4 lbs (the heart of the dish, pick your fave pot roast cut)
- Garlic cloves: 6-8 (because garlic makes everything better)
- Pimento-stuffed green olives: 1/2 cup (briny goodness in every bite)
- Onion: 1, chopped (adds that perfect savory base)
- Green bell pepper: 1, chopped (for a little color and flavor pop)
- Tomato sauce: 1 can (14.5 oz) (the saucy star of the show)
- Dry white wine: 1/2 cup (sip some, cook some)
- Olive oil: 1/4 cup (for searing the roast to golden perfection)
- Bay leaf: 1 (to give it a little earthy aroma)
- Salt & pepper: To taste (you know the drill)
- Cumin: 1/2 tsp (adds a warm, smoky kick)
- Oregano: 1/2 tsp (for that herbal touch)
- Beef broth: 1/2 cup (or water, if you’re feeling low on broth)
How to Make Boliche Cerca De Mi
Ready to impress yourself (and anyone lucky enough to be around)? Here’s how you make this beauty:
- Stuff the roast: Slice little pockets into your beef roast and stuff those bad boys with the garlic cloves and olives. Just think of it as giving your roast a flavor makeover.
- Sear the beef: Heat up your olive oil in a big ol' pot over medium-high heat. Throw in your roast and brown it on all sides. You want it to get that gorgeous golden-brown crust. Mmmm… smells good already!
- Cook the veggies: Toss in your onions, bell pepper, cumin, and oregano into the same pot. Sauté until they’re softened and smelling amazing (around 5 minutes). Add in the white wine and let it simmer for a minute, scraping up all those flavorful bits stuck to the bottom.
- Add the sauce: Pour in the tomato sauce, beef broth, and bay leaf. Bring everything to a boil, then lower the heat, cover it, and let it simmer. Now, the hardest part: waiting. Let this baby cook for about 1.5 to 2 hours, or until the beef is melt-in-your-mouth tender. Check it occasionally and add a bit more liquid if needed.
- Slice and serve: Once it's done, let the roast rest for a few minutes (if you can wait that long), then slice it up and serve with all that rich sauce. I love it over rice or with some crispy roasted potatoes. And don't forget to spoon a little extra sauce over everything because, duh, it's delicious!
Cuban boliche recipe, your new favorite comfort dish! This recipe is a crowd-pleaser, a soul-warmer, and honestly, it just makes you feel like you’ve got your life together (even if only in the kitchen). So, go ahead, give it a try, and bask in the glory of making an epic Cuban pot roast.
Quick Cooking Recipe
- Preparation Time: 15 minutes
- Cooking Time: 2 hours
- Inactive Time: 10 minutes
- Total Time: 2 hours, 25 minutes
- Author: Jen Sharpin | So Damn Delish
- Yield: 6 servings of Cuban-flavored happiness
Discover authentic Cuban boliche: tender eye round roast stuffed with chorizo and olives. A flavorful, easy-to-make dish perfect for family dinners.
Ingredients:
- 3-4 lb beef eye of round roast
- 6-8 garlic cloves, peeled
- 1/2 cup pimento-stuffed green olives
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) tomato sauce
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1 bay leaf
- Salt and pepper to taste
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 cup beef broth
Instructions:
- Cut small slits in the roast and stuff with garlic and olives.
- Heat olive oil in a large pot over medium-high heat. Sear the roast until browned on all sides.
- Add onions, bell pepper, cumin, and oregano. Sauté until softened, about 5 minutes.
- Add white wine, tomato sauce, beef broth, and bay leaf. Bring to a boil.
- Lower heat, cover, and simmer for 1.5 to 2 hours until the beef is tender.
- Let the roast rest before slicing. Serve with sauce over rice or potatoes.
Notes:
- If you can’t find beef eye or round roast, feel free to use another pot roast cut like chuck roast or brisket. Just pick something that will cook up tender and juicy after a long simmer.
- Want to boost the flavor even more? Marinate the roast in some of that white wine and spices overnight before cooking. It’ll be a flavor explosion!
Nutrition Facts (per serving)
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Crafting the Perfect Boliche Recipe at Home
Creating a delicious boliche cerca de mi is easier than you might think. The key to a great boliche recipe lies in marinating the beef, allowing it to absorb a mixture of garlic, cumin, and other spices that reflect the flavors of traditional Latin cooking. Slow cooking is essential, as it tenderizes the meat and melds the flavors together, creating a dish that is as satisfying as it is flavorful.
You can serve boliche with rice, arepas, or a fresh salad to balance the richness of the meat. This dish not only satisfies the palate but also makes for a wonderful centerpiece at gatherings. So whether you're exploring the depths of your kitchen or looking to experience boliche criollo for the first time, this dish is sure to delight.
Enjoy making this delicious boliche cerca de mi dish, and don’t forget to check out more recipes at So Damn Delish!
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Boliche Cerca de Mi: A Taste of Traditional Boliche Criollo
Discover Cuban boliche cerca de mi by So Damn Delish: tender eye round roast stuffed with chorizo and olives. A flavorful dish perfect for family dinners.
- Total Time: 2 hours, 25 minutes
- Yield: 6 servings of Cuban-flavored happiness 1x
Ingredients
- 3–4 lb beef eye of round roast
- 6–8 garlic cloves, peeled
- 1/2 cup pimento-stuffed green olives
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 oz) tomato sauce
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1 bay leaf
- Salt and pepper to taste
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 cup beef broth
Instructions
- Cut small slits in the roast and stuff with garlic and olives.
- Heat olive oil in a large pot over medium-high heat. Sear the roast until browned on all sides.
- Add onions, bell pepper, cumin, and oregano. Sauté until softened, about 5 minutes.
- Add white wine, tomato sauce, beef broth, and bay leaf. Bring to a boil.
- Lower heat, cover, and simmer for 1.5 to 2 hours until the beef is tender.
- Let the roast rest before slicing. Serve with sauce over rice or potatoes.
Notes
- If you can’t find beef eye or round roast, feel free to use another pot roast cut like chuck roast or brisket. Just pick something that will cook up tender and juicy after a long simmer.
- Want to boost the flavor even more? Marinate the roast in some of that white wine and spices overnight before cooking. It’ll be a flavor explosion!
- Prep Time: 15 minutes
- Inactive Time: 10 minute
- Cook Time: 2 hours
- Category: Ethnic
Nutrition
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
