Spanish Boliche With Carrots |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
2 ounces pepperoni slices |
10 slices bacon |
1/4 cup pimiento-stuffed olives |
1 (3- to 3 1/2-pound) beef eye of round roast, cut with a pocket |
2 tablespoons vegetable oil |
1 2/3 cups chopped onion |
1/2 cup chopped celery |
1/2 cup chopped green pepper |
1 large tomato, peeled, seeded, and chopped |
3/4 cup burgundy or other dry red wine |
1/2 teaspoon dried whole oregano |
1 bay leaf |
1 teaspoon salt |
1/8 teaspoon pepper |
8 carrots, scraped and cut into 2-inch pieces |
Directions:
1. Process pepperoni slices, bacon, and olives through the fine cutter of a meat grinder.
2. Stuff pocket of roast with pepperoni mixture; secure opening with wooden picks. Brown beef on all sides in hot oil in a large Dutch oven. Remove beef to a covered roasting pan, reserving pan drippings in Dutch oven. Sauté onion, celery, and green pepper in reserved pan drippings. Add tomato, wine, oregano, bay leaf, salt, and pepper; simmer 5 minutes. Pour sauce over eye of round. Cover and bake at 300° for 2 hours or until roast is tender.
3. Remove meat from sauce; cool. Wrap tightly in aluminum foil; refrigerate overnight. Refrigerate sauce and vegetables overnight. Remove fat layer from sauce, and discard. Strain sauce through a sieve; discard vegetables and bay leaf. Place sauce and carrots in a medium saucepan; cook over medium heat 10 minutes or until carrots are tender.
4. Cut roast into 1/8-inch-thick slices, and arrange on an ovenproof serving platter. Cover with aluminum foil. Bake at 300° for 20 minutes. Arrange carrots around beef, and serve with sauce.
|
|