Boliche – Boliche mechado is a Cuban pot roast traditionally stuffed with chorizo and braised in sofrito and red wine. As it slowly cooks in the oven, the fat from the chorizo melts into and flavors the beef. To serve the dish, we use the braising liquid to make a rich gravy that’s poured over the roast and the potatoes for a delightful meal you’ll love.
WHAT YOU NEED TO MAKE THIS RECIPE
- Roast: Eye of round is most commonly used to make this recipe, but you can also use chuck roast or rump roast. No matter the cut, it should be large enough to create a tunnel to stuff the beef with chorizo.
- Chorizo: I use two Spanish chorizo sausages removed from their casings, but you can also stuff the roast with ground chorizo if that is all you can find. Alternatively, you can fill the roast with chopped ham steak as well.
- Garlic: I use a whopping eight garlic cloves. I smash them to release their flavor and stuff the roast with the garlic along with the chorizo.
- Salt + Pepper: Generously season the beef with salt and pepper.
- Olive Oil: Sear the roast in olive oil to lock in all the moisture and create a nice crust.
- Vegetables: Onion, bell pepper, and tomatoes cook down into the broth and flavor the gravy. Instead of canned diced tomatoes, you can use 2-3 diced Roma tomatoes.
- Tomato Paste: Tomato paste thickens, adds color, and enriches the flavor.
- Spices: Season boliche with cumin, smoked paprika, coriander, and onion powder.
- Beef Stock: I use store-bought beef stock for this recipe, but you can use beef flavored Better than Bouillon and water.
- Red Wine: Deglaze the pan with red cooking wine.
- Potatoes: I use golden potatoes, but use what you have on hand.
- Bay Leaves: Bay leaves subtly enhance the dish as it cooks.
- Oregano: Fresh oregano modestly flavors the roast with an earthy sweetness.
- Green Olives: These are optional, but green pimento olives add salty, bright flavor if you choose to use them.
HOW TO MAKE BOLICHE
The full recipe with measurements is in the recipe card below.
Preheat the oven to 325° F (162° C). Then, insert a sharp knife into the roast. Push it through the center and rotate to create a tunnel.
Remove the casings and stuff the chorizo into the opening, along with crushed garlic. Generously season the roast with salt and pepper.
Warm olive oil in a Dutch oven. Then, add the roast to sear. Brown each side for 2-3 minutes to create a nice crust. Set the roast aside.
Add one tablespoon of olive oil, onion, and bell peppers to the Dutch oven. Cook until the onions become translucent and soften.
Stir in the tomato paste, tomatoes, cumin, paprika, coriander, and onion powder. Cook for 30 seconds until they become aromatic.
Deglaze the pot with beef broth and red wine, scraping up any brown bits left by the meat.
Settle the roast into the Dutch oven. Add the olives (if using), golden potatoes, oregano, and bay leaves. Bring the mixture to a boil, cover, and cook in the oven for 2½ – 3 hours.
Remove the beef from the pot and allow it to rest for 10 minutes.
Skim fat off the top of the broth, remove the potatoes, and puree the mixture using an immersion blender.
Slice the roast and serve it with the puree.
COOKING TIPS
- I provide the instructions for creating a hole in the roast to fill with chorizo. When inserting the knife, go most of the way through the roast but not through the other end. Otherwise, you will 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.
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SERVING SUGGESTIONS
- Rice, Yellow Rice, Mojo
- Roasted Potatoes, Mashed Potatoes
- Air Fried Plantains
- Black Beans
- Avocado Cucumber Tomato Salad
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; they will keep for 3-4 days.
- Freeze – Allow the dish to cool, then add the leftovers to a freezer-safe container or bag. Boliche will freeze for 6-8 months.
- Reheat – Warm the roast in the microwave or oven until heated through.
- Repurpose – Use the beef to make a boliche Cubana sandwich.
FREQUENTLY ASKED QUESTIONS
How do you pronounce boliche?
The dish is pronounced boh – lee – cheh.
YOU SHOULD ALSO TRY:
Boliche – Cuban Pot Roast
Equipment
- Immersion Blender , or Blender
Ingredients
- 3-4 pounds eye of round roast, trimmed
- 2 links chorizo, removed from the casing
- 8 cloves garlic, minced
- Kosher salt
- black pepper, coarse ground
- 2 tablespoons olive oil
- 1 white onion, sliced
- 1 red bell pepper, sliced
- 1 tablespoon tomato paste
- 1 can petite tomatoes, diced
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 1 teaspoon coriander, ground
- ½ teaspoon onion powder
- 1½ cup beef stock
- ¼ cup red wine
- 4 golden potatoes, quartered
- 2 bay leaves
- 2 sprigs fresh oregano
Optional:
- ¼ cup green olives
Instructions
- Preheat the oven to 325° F (162° C). Then, insert a sharp knife into the roast. Push it through the center and rotate to create a tunnel.
- Remove the casings and stuff the chorizo into the opening, along with crushed garlic. Generously season the roast with salt and pepper.
- Warm olive oil in a Dutch oven. Then, add the roast to sear. Brown each side for 2-3 minutes to create a nice crust. Set the roast aside.
- Add one tablespoon of olive oil, onion, and bell peppers to the Dutch oven. Cook until the onions become translucent and soften.
- Stir in the tomato paste, tomatoes, cumin, paprika, coriander, and onion powder. Cook for 30 seconds until they become aromatic.
- Deglaze the pot with beef broth and red wine, scraping up any brown bits left by the meat.
- Settle the roast into the Dutch oven. Add the olives (if using), golden potatoes, oregano, and bay leaves. Bring the mixture to a boil, cover, and cook in the oven for 2½ – 3 hours. Remove the beef from the pot and allow it to rest for 10 minutes.
- Skim fat off the top of the broth, remove the potatoes, and puree the mixture using an immersion blender.
- Slice the roast and serve with the puree.
Notes
- I provide the instructions for creating a hole in the roast to fill with chorizo. When inserting the knife, go most of the way through the roast but not through the other end. Otherwise, you will 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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
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.