Editorial sample recipeCubanintermediatehalaldairy-freegluten-free

Cuban Stuffed Boliche Beef Roast With Sweet Pepper Gravy

Name: Cuban Stuffed Boliche Beef Roast With Sweet Pepper Gravy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 lb halal beef eye of round roast, trimmed of excess fat; 6 clove garlic, minced; 0.5 cup sour orange juice; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp olive oil; 1 medium yellow onion, diced; 1 medium red bell pepper, sliced into strips; 2 tbsp tomato paste; 1.5 cup halal beef broth

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: 20 min
Cook: 60 min
Total: 80 min

Technique to learn

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.

Instructions

Step 1: 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.
Step 2: 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.

Step 3: 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.

Step 4: Stir in the remaining minced garlic and tomato paste, cooking for 1 minute until fragrant and dark red.

Step 5: Pour in the halal beef broth and return the beef roast to the pot, bringing the liquid to a gentle boil.

Step 6: 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.

Step 7: 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.

Cooking tips

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.

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