Cuban · intermediate
Cuban Stuffed Boliche Beef Roast With Sweet Pepper Gravy
A classic Cuban braised beef dish featuring eye of round roast marinated in garlic and citrus, seared until browned, and slow-simmered with sweet bell peppers and fragrant sofrito.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Cut a pocket lengthwise through the center of the beef roast using a long thin knife, then rub the inside and outside with half the minced garlic, dried oregano, ground cumin, 1 teaspoon salt, and sour orange juice.
- 02
Heat olive oil in a deep heavy pot or Dutch oven over medium-high heat, then sear the beef roast on all sides until golden brown, about 8 minutes, then remove and set aside on a plate.
- 03
In the same pot, add the diced onion and red bell pepper strips, cooking for 5 minutes until softened while scraping up browned bits from the bottom.
- 04
Stir in the remaining minced garlic and tomato paste, cooking for 1 minute until fragrant and dark red.
- 05
Pour in the halal beef broth and return the beef roast to the pot, bringing the liquid to a gentle boil.
- 06
Cover tightly with a lid, reduce heat to low, and simmer for 50 to 60 minutes until the beef roast is tender when pierced with a fork.
- 07
Remove the meat to a cutting board to rest for 10 minutes before carving into thin slices; serve warm topped with the sweet pepper pan gravy.
A LITTLE KITCHEN KNOW-HOW
Center-Pocket Stuffing and Pot Braising
Cutting a narrow core into a whole beef cut allows seasonings and aromas to penetrate deep into the meat during low-heat braising.
Notes from the kitchen
- If sour orange juice is unavailable, mix equal parts fresh lime juice and sweet orange juice for an authentic flavor profile.
- Slicing the meat against the grain after resting ensures maximum tenderness.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.