Title: Boliche (Cuban Pot Roast)
Categories: Beef, Florida
Yield: 6 Servings

1 lb Onions -- sliced
2 Bell peppers -- sliced
1 ts Black pepper
2 Cloves garlic -- mashed
1 ts Oregano
4 Bay leaves
1/4 c Vegetable oil
5 lb Beef eye of round
1/4 c Red wine
2 tb Vinegar
SAUCE INGREDIENTS:
4 c Chicken broth
2 c Tomato puree
2 Cloves garlic -- chopped
Salt -- to taste
1/2 ts 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 oven-proof 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 3/4-inch thick and serve with the
sauce.

Posted to EAT-L Digest - 26 Jun 96

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

From: Aunt Salli

Recipe By : Padrino's (Sunshine Magazine 6-23-96)