Cuban Boliche

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1 (3-5 pound) eye of round roast
4 chorizos, quartered length wise
2 Tbsp. capers
3 Tbsp. green Spanish olives w/pimentos
4 cubanelle peppers
1 large onion
1 Tbsp. oregano
4 bay leaves
5 cloves garlic (or as much as you like)
2 packets Spanish seasoning w/yellow color (sazon)
2 large pinches saffron
1 (29 oz.) can tomato sauce
1 cup red wine
1/4 cup olive oil
2 Tbsp. adobo seasoning
1 good hand full cilantro chopped


Cut some slits into the eye of round roast, and stuff it with quartered chorizos (follow the grain of meat). Lightly coat the meat with adobo seasoning and brown the meat on all sides in a saute pan, to seal in the juices. Remove the roast and place it in a large covered roasting pan.

In the same pan the beef was browned in, add the saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers and the Spanish seasoning. Saute until the onions are translucent in color, then deglaze the pan with red wine. Turn the heat down and simmer for about five minutes, then add the cilantro and the tomato sauce. Stir well, then pour the mixture over the beef, and roast at 325F for 1-1/2 to 2 hours, or until the meat is tender.

Turn the roast over and baste it with the sauce once in a while to assure full flavor penetration and for even cooking.

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