Recipe - Boliche (Cuban Pot Roast)

1 pound Onions cut or sliced up
2 Bell peppers cut or sliced up
1 teaspoon Black pepper
2 Cloves garlic mashed
1 teaspoon Oregano
4 Bay leaves
One fourth cup Vegetable oil
5 pound Beef eye of round
One fourth cup Red wine
2 tablespoon Vinegar
SAUCE INGREDIENTS:
4 cup Chicken broth
2 cup Tomato puree
2 Cloves garlic chopped
Salt to taste
One half teaspoon Ground cumin

Place the onions and bell peppers in a bowl and add the black pepper,
garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the oven
to 350 degrees. Heat the oil in a large ovenproof cooking pot. When the
oil is hot, add the vegetable mixture from bowl and saute until soft. Add
the roast and brown on all sides for 5 minutes, or so. Add the wine and
vinegar and allow to reduce briefly. Add 2 cups of the broth and all the
remaining sauce ingredients. Bring to a boil, then place in the oven for 1
hour. Check at intervals, adding the remaining 2 cups of chicken broth, if
needed. Remove the meat from the oven and let sit for 30 minutes. Strain
the sauce. To serve: slice the meat about 3/4inch thick and serve with the
sauce.

Posted to EATL Digest 26 Jun 96

Date: Thu, 27 Jun 1996 15:36:20 0400

From: Aunt Salli honn@ICANECT.NET

Recipe By : Padrino's (Sunshine Magazine 62396)