Boliche is a Cuban beef dish which is made by stuffing beef with chorizo, and cooking it in a tomato-based sauce until the meat is tender.
This dish is traditionally served during special occasions, family gatherings, and holidays as an impressive centerpiece dish.
This stuffed beef dish is often served with extra tomato sauce on the side, and may also be paired with potatoes or rice. While boliche is traditionally made with beef roast stuffed with chorizo, some regions of Cuba may use different types of stuffing or seasonings.
Origin & Cultural Significance
The origin of boliche dates back to the colonial era; the dish features indigenous ingredients and has Spanish influences. It is believed that Spanish immigrants brought chorizo to Cuba, as well as their recipes for stuffed beef dishes which inspired boliche.
The name ‘boliche’ is derived from the Spanish word for ’round’ or ‘ball’, which refers to the shape of the beef roast in the dish.
Cuban Boliche Recipe
Cuban Boliche is made with beef which is stuffed with chorizo and cooked in a tomato-based sauce until tender.
Ingredients
- Beef (e.g. sirloin) - 2 lb
- Chorizo sausage - 1/2 lb
- Garlic (minced) - 3 cloves
- Onion (diced) - 1 medium
- Green bell pepper (diced) - 1
- Tomato sauce - 1 cup
- Beef broth - 1 cup
- Dry white wine - 1/2 cup
- Olive oil - 2 tbsp
- Salt - 1 tsp
- Ground black pepper - 1/2 tsp
- Cumin - 1/2 tsp
- Bay leaves - 2
Instructions
- Preheat the oven to 325°F.
- Using a sharp knife, make a lengthwise slit down the center of the beef, creating a pocket for the stuffing.
- Remove the casing from the chorizo sausage and crumble it into a mixing bowl. Add minced garlic, diced onion, and diced green bell pepper to the bowl, then mix until well combined.
- Stuff the chorizo mixture into the pocket of the beef roast, pressing it in firmly to ensure it fills the space evenly. Secure the opening with toothpicks or kitchen twine to hold the stuffing in place.
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
- Add the stuffed beef roast and sear on all sides until browned, about 4-5 minutes per side.
- Remove the beef roast from the pot and set it aside. In the same pot, add diced onion and green bell pepper, and cook until softened, about 5 minutes.
- Return the beef roast to the pot, then add tomato sauce, beef broth, dry white wine, salt, ground black pepper, cumin, and bay leaves. Stir to combine.
- Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-3 hours, or until the beef roast is tender and cooked through, basting occasionally with the sauce.
- Once the beef roast is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
- To serve, slice the boliche into thick slices and spoon the sauce over the top.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 649Total Fat: 45gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 165mgSodium: 1278mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 50g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.