Cuban Roast Beef - Boliche Relleno

Holiday meals in my family are much anticipated occasions to try something new in the kitchen. This year was no exception. My sister decided on this lovely roast which we served with sides of stewed red beans, yuca con mojo,  tostones (twice fried plantains) and of course my orange salad. Delicioso. Unfortunately the roast was all I got a chance to photograph.

Boliche
5-6 lbs beef eye round ( I used top sirloin )
10 garlic cloves, mashed
2-3 teaspoons ground oregano
1 1/2 teaspoons ground cumin
2 bay leaves
3/4 cup sour orange juice ( or 3/4 parts orange juice with 1 part lime juice)
3 teaspoons salt, to taste
1/4 teaspoon fresh ground black pepper, to taste (optional)
3 tablespoons capers, chopped
3 tablespoons pimento stuffed olives, chopped
1 tablespoon Goya adobo seasoning
1/2 tablespoon annatto (optional)
2 tsps shadon beni (culantro) or substitute with cilantro
1/2 lb ham, cubes or thick slab bacon
1 carrot, sliced
1 medium onion, chopped
1/2 green bell peppers, cut in medium size pieces
1/2 red bell peppers, cut in medium size pieces
2 chorizo sausages, casings removed, chopped
*couldn't find chorizo so I substituted with a spicy Italian sausage
1/4 cup olive oil or vegetable oil
1 1/2 cups chunky tomato sauce
butcher's twine



Directions


Clean the meat by trimming excess fat. With a knife make a deep cut along the center of the beef, leaving one end uncut. Lay open the steak like a book.Prepare the marinade by mixing garlic, oregano, cumin, bay leaf, sour orange juice,  1 tablespoon Goya Adobo seasoning, 1 tsp of the culantro, salt,  and black pepper, . Spread 3 tablespoons of the marinade over meat and close like a 'book'. Cover the meat and put in the fridge for two hours or overnight.

In food processor chop ham or bacon, carrot, onions, bell peppers and chorizo, 1 tablespoon Goya Adobo seasoning, olives, and capers to a fine grind.Mix the contents with the half of the remaining marinade in a bowl.With the grain of the meat running horizontally, spread the marinade mixture to within an inch of the outer edges of the meat.Roll the meat so that all the ingredients stay inside the roll. Tie the roll every couple of inches with lengths of butchers twine.Rub the outside of the meat with the rest of the marinade. Preheat oven to 350°F.

Heat olive oil in a large frying pan. When the oil is good and hot add the roast and brown on all sides, turning  several times.Transfer to a dutch oven. Cover and place in oven. This recipe says to roast for for approximately 3 hours but we found ours was done after about 1 1/2 hours.

Discard bay leaves.Remove meat to a separate dish and allow to cool, at least 15 minutes, before slicing into 1/4" slices using a very sharp knife.Combine the chunky tomato sauce and shadon beni (culantro) or cilantro  usied just a bit of beef stock instead). Pour over sliced meat.