Boliche Relleno (Stuffed Boliche) - Eye of the Round Roast Recipe

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Boliche Relleno (Stuffed Boliche) - Eye of the Round Roast
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Ingredients
24
Count
Nutrition
1000
Calories
Total time
200
Minutes
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Ingredients:

Directions:

  1. Clean the meat by trimming excess fat.
  2. With a knife make a deep cut along the center of the beef, leaving both ends uncut.
  3. Place the meat in a large pot.
  4. Line with plastic liner - so as to be able to mix the marinade and roast.
  5. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using.
  6. Add 3 tablespoons of the marinade to the opening inside the meat.
  7. For best results, marinate for 3 hours or up to overnight, refrigerated.
  8. In food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, olives, capers to a fine grind.
  9. Mix the contents with the marinade in a bowl.
  10. Loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible.
  11. Tie stuffed roast closed, tightly.
  12. Add the rest of the marinade to the outside of the meat.
  13. Preheat oven to 350°F.
  14. Heat a large frying pan that can be used on stove as well as in the oven, add olive oil.
  15. When olive oil is heated and begins to smell fragrant , add the roast and brown on all sides, turning with a large fork several times.
  16. Add the remaining marinade, cover and place in oven.
  17. Roast for approximately 3 hours. (Keep checking about every 45 minutes to 1 hour).
  18. Discard bay leaves.
  19. Remove meat to a separate dish and allow to cool, at least 30 minutes, before slicing into 1/4 slices using a very sharp knife, so that roast doesn't crumble (approximately 20 to 24 slices).
  20. Combine the chunky tomato sauce and remaining Badia Cilantro with the marinade that remained in the pan and simmer for 3 minutes.
  21. Pour over sliced meat.
  22. Cover meat with aluminum foil and reheat if necessary (approximately 15 minutes), be careful not to dry out!
  23. Can be served with roasted potatoes, a vegetable, an avocado salad, good warm Cuban bread to sop up the juice and a lovely wine.
  24. Que les aproveche!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 999.63 Kcal (4185 kJ)
Calories from fat 504.23 Kcal
% Daily Value*
Total Fat 56.03g 86%
Cholesterol 317.51mg 106%
Sodium 3157.83mg 132%
Potassium 1673.45mg 36%
Total Carbs 19.17g 6%
Sugars 13.22g 53%
Dietary Fiber 3.04g 12%
Protein 98.82g 198%
Vitamin C 36.2mg 60%
Vitamin A 2mg 67%
Iron 21.1mg 117%
Calcium 215.7mg 22%
Amount Per 100 g
Calories 142.84 Kcal (598 kJ)
Calories from fat 72.05 Kcal
% Daily Value*
Total Fat 8.01g 86%
Cholesterol 45.37mg 106%
Sodium 451.23mg 132%
Potassium 239.12mg 36%
Total Carbs 2.74g 6%
Sugars 1.89g 53%
Dietary Fiber 0.43g 12%
Protein 14.12g 198%
Vitamin C 5.2mg 60%
Vitamin A 0.3mg 67%
Iron 3mg 117%
Calcium 30.8mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.1
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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