Boliche mechado is a classic Cuban roast filled with garlic and savory chorizo braised in sofrito and red wine. The beef braises in the oven with tender potatoes until the fat from the chorizo melts into and flavors the roast.
What Goes in Boliche?
- Beef: Although the eye of round is a more traditional option for stuffed beef roast, you can substitute with chuck or rump roast; the key is to ensure whatever cut you use is sizable enough to create a pocket large enough to stuff with chorizo sausage.
- Chorizo: I stuff our roast with 1-2 Spanish chorizo sausages, depending on the size of the sausage. However, if ground chorizo is all you have, use a spoon to scoop it into the opening. You can also fill it with chopped ham steak.
- Garlic: I use a whopping eight garlic cloves, smashed to release more of their flavor.
- Spices: Generously season the eye of round roast with kosher salt and coarsely ground pepper before searing it, and use cumin, smoked paprika, ground coriander, and onion powder to flavor the dish.
- Olive Oil: Sear the beef in olive oil to lock in the moisture and create a nice crust.
- Vegetables: Onion, bell pepper, and tomatoes cook into the broth and flavor the gravy. Instead of canned diced tomatoes, you can use 2-3 freshly diced Roma tomatoes.
- Beef Stock: I add store-bought beef stock, but you can use Beef Better than Bouillon and water or homemade beef broth.
- Red Wine: Deglaze the pan with red cooking wine.
- Potatoes: Golden potatoes are my favorite option, but any potatoes will work in the recipe; whatever you use, cut them the same size to ensure they cook at the same rate.
- Bay Leaves: Subtly flavor the dish with aromatic bay leaves.
- Oregano: Fresh oregano modestly flavors the roast with an earthy sweetness.
- Green Olives: These are optional, but green pimento olives add a salty, bright flavor if you choose to use them.
How to Make Boliche
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 325°F (162°C). Insert a sharp knife into the roast, pushing it through the center. Rotate the knife to create a tunnel or opening.
Step 2: Stuff the chorizo sausage into the opening, then add crushed garlic cloves. Generously season the roast with kosher salt and black pepper.
Step 3: Warm olive oil in a Dutch oven. Add the roast and brown each side for 2-3 minutes to create a nice sear. Set the roast aside.
Step 4: Add oil as needed and sauté the onion and bell peppers for 8-10 minutes.
Step 5: Stir in the tomato paste, cumin, paprika, coriander, and onion powder. Cook for 30 seconds. Then, deglaze the pot with diced tomatoes, beef broth, and red wine, scraping up any brown bits left behind from searing the beef.
Step 6: Nestle the roast into the pot. Add the olives (if using), golden potatoes, fresh oregano, and bay leaves. Bring it to a boil over medium heat. Cover and move it to the oven to cook for 2½-3 hours.
Step 7: Remove the roast from the pot and transfer it to a cutting board to rest for 5-10 minutes.
Step 8: Transfer the potatoes and gravy to a serving dish. Then, slice the roast against the grain to serve.
Expert Tips
- Insert the knife into the roast, going most of the way but not through the other end. Otherwise, you may need need to tie the roast with cooking twine to ensure it stays together. You can also ask the butcher to create a small hole in the middle of the roast if you want it done more professionally.
If you enjoy boliche, try one of these dinner recipes!
Serving Suggestions
- White Rice, Yellow Rice, Moro
- Roasted Potatoes, Mashed Potatoes, Yuca
- Air Fried Plantains
- Black Beans
- Avocado Cucumber Tomato Salad
- Cuban Bread
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the dish to cool and transfer the leftovers to a freezer-safe container or bag. Boliche freezes for 6-8 months.
- Reheat: Warm the roast in the microwave or oven until heated through.
Frequently Asked Questions
What part of the cow is boliche?
Boliche refers to a cut of beef known as “eye of round roast” in English. It is a lean and tender cut from the hindquarters of the cow. It’s often used for roasting, slow cooking, or braising, as it will come out tough if the connective tissue doesn’t have time to break down and become tender.
What is the history of boliche?
Boliche has its roots in both Cuban and Argentine cuisines. In Cuba, it refers to a pot roast stuffed with chorizo, reflecting the fusion of Spanish, African, and Caribbean culinary influences.
In Argentina, boliche criollo is a dish made with beef eye of round roast that is stuffed and slow-cooked in the same way.
More Beef Recipes:
Boliche
- 3-4 pounds eye of round roast trimmed
- 1-2 links chorizo sausage
- 8 garlic cloves lightly crushed
- 1½ teaspoons kosher salt
- 1½ teaspoons coarse black pepper
- 2 tablespoons olive oil
- 1 medium white onion sliced
- 1 medium red bell pepper sliced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon onion powder
- 1 can (15 ounces) petite diced tomatoes
- 1½ cup beef broth
- ¼ cup red wine
- 4 golden potatoes cut into 1-inch pieces
- 2 bay leaves
- 2 sprigs fresh oregano sprigs
- ¼ cup green olives
- Preheat the oven to 325°F (162°C). Insert a sharp knife into the roast, pushing it through the center. Rotate the knife to create a tunnel or opening.
- Stuff the chorizo sausages into the opening, along with crushed garlic. Generously season the roast with kosher salt and black pepper.
- Warm olive oil in a Dutch oven. Add the roast and brown each side for 2-3 minutes to create a nice sear. Set the roast aside.
- Add oil as needed and sauté the onion and bell peppers for 8-10 minutes.
- Stir in the tomato paste, cumin, paprika, coriander, and onion powder. Cook for 30 seconds. Then, deglaze the pot with diced tomatoes, beef broth, and red wine, scraping up any brown bits left behind from searing the beef.
- Nestle the roast into the pot. Add the olives (if using), golden potatoes, fresh oregano, and bay leaves. Bring it to a boil over medium heat. Cover and move it to the oven to cook for 2½-3 hours.
- Remove the roast from the pot and transfer it to a cutting board to rest for 5-10 minutes.
- Transfer the potatoes and gravy to a serving dish. Then, slice the roast against the grain to serve.
- Insert the knife into the roast, going most of the way but not through the other end. Otherwise, you may need need to tie the roast with cooking twine to ensure it stays together. You can also ask the butcher to create a small hole in the middle of the roast if you want it done more professionally.
Dana
Tuesday 27th of September 2022
I never heard of boliche until I came across your page. I made it and the taste is incredible.
Tressa Jamil
Tuesday 27th of September 2022
I was blown away the first time I tried boliche- it is certainly flavor-packed.