Boliche
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
38
Spice
46
Sweetness
62
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Oregano (ground)1 tsp
Ground Cumin1
Bay Leaf1 cup
White Cooking Wine (dry)3 tsps
Salt1 tsp
Pepper450 g
Ham (in small cubes)2 small
Chorizo (cuban-style, sliced)1 cup
Vegetable Oil230 g
Tomato SauceDirections:
1
Clean the meat by trimming excess fat
2
With a knife make an opening through the center of the meat
3
Place the meat in a large pot
4
To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, cooking wine, salt and pepper
5
Add 3 tablespoons of the marinade to the opening inside the meat
6
In another container mix the stuffing: ham, carrot, bell peppers and chorizo then place the stuffing inside the meat
7
Add the rest of the marinade to the outside of the meat
8
For best results let the meat sit overnight or at least 3 hours, refrigerated
9
Preheat oven to 350 degrees F
10
In a large frying pan heat cooking oil and remove meat from marinade
11
Place meat in a hot frying pan, and sear the meat; browning it gives the meat flavor
12
Add the remaining marinade, cover and place in oven for approximately 3 hours
13
Let the meat cool before cutting it in slices
14
Combine the tomato sauce with the marinade that remained in the pan and put this mixture in a saucepan and simmer for 3 minutes
15
Pour over the sliced meat, and add the toppings and serve