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Recipe Name: Boliche (cuban Pot Roast) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Onions, sliced
2 Bell peppers, sliced
1 Teaspoon(s) Black pepper
2 Cloves garlic, mashed
1 Teaspoon(s) Oregano
4 Bay leaves
1/4 Cup(s) Vegetable oil
5 Pound(s) Beef eye of round
1/4 Cup(s) Red wine
2 Tablespoon(s) Vinegar
4 Cup(s) Chicken broth
2 Cup(s) Tomato puree
2 Cloves garlic, chopped
Salt, to taste
1/2 Teaspoon(s) Ground cumin
Place the onions and bell peppers in a bowl and add the black
pepper,garlic, oregano and bay leaves. Let stand for 30 minutes.
Preheat theoven to 350 degrees. Heat the oil in a large oven-proof
cooking pot.When the oil is hot, add the vegetable mixture from bowl
and saute untilsoft. Add the roast and brown on all sides for 5
minutes, or so. Add thewine and vinegar and allow to reduce briefly.
Add 2 cups of the brothand all the remaining sauce ingredients. Bring
to a boil, then place inthe oven for 1 hour. Check at intervals, adding
the remaining 2 cups ofchicken broth, if needed. Remove the meat from
the oven and let sit for30 minutes. Strain the sauce. To serve: slice
the meat about 3/4-inchthick and serve with the sauce.Posted to EAT-L
Digest - 26 Jun 96Date: Thu, 27 Jun 1996 15:36:20 -0400From: Aunt
Salli <honn@ICANECT.NET>Recipe By : Padrino's (Sunshine Magazine

Nutrition (calculated from recipe ingredients)
Calories: 1306
Calories From Fat: 836
Total Fat: 91g
Cholesterol: 310mg
Sodium: 901.1mg
Potassium: 1840.9mg
Carbohydrates: 14.7g
Fiber: 3.4g
Sugar: 7.6g
Protein: 100.6g

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