Cuban Boliche Pot Roast recipe

. . . . . . . . . . . . . . .

this seven-year-old site is

not for profit, please visit

some of my affiliates to

help me cover my site

hosting expenses

Cuban-Hawaaiin Cooking

Boliche recipe (Cuban pot roast stuffed with ham)

2 lbs. roast

6 large garlic gloves, crushed well

1 tsp. salt

1/2 tsp. black pepper

1/2 lb. ground ham

3 tbsp. vegetable oil

2 medium onions, sliced

1" slice of tomato, cut into quarters

10 whole black peppers

2 bay leaves

1 cup dry white cooking wine

1 cup water

Mix garlic with the salt and ground pepper. Pierce all around, with a thin sharp knife. Using half the garlic mixture, stuff holes. Using a long, sharp knife, cut an "X" through the center of the roast, length-wise, to make a cavity for the ham. Pack this cavity with the ground ham. Spread any leftover garlic mixture on the surface of the roast.

In a Dutch oven, heat the vegetable oil. Brown the roast on all sides. Add all the other ingredients and bring to a boil. Cover and lower the heat to a slow simmer. Cook for 2-1/2 hours, turning the roast every half hour or so.

Slice and garnish with the sauce. Makes 6-8 portions

restaurant web design by Delta Creations.

Instructions on How to make an authentic Cuban boliche pot roast recipe / receta / recetas.