Chorizo-Stuffed Beef Roast (Bola)
1 (3 pound) beef boneless eye of round
roast or rolled rump roast
1/2 pound bulk chorizo
2 tablespoons olive oil or vegetable oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 large green bell pepper, coarsely chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 (8 ounce) can tomato sauce
Cut a narrow (1-inch) X shape all the way through the center of the beef roast with long, thin sharp knife.
Fill X cuts with sausage.
Heat oil in Dutch oven until hot.
Cook beef over medium heat until brown on all sides, about 15 minutes; drain fat.
Add remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, 2 to 2 1/2 hours.
Remove bay leaves.
Slice beef; arrange on platter.
Skim fat from sauce.
Pour some of the sauce over beef.
Serve beef with remaining sauce and hot cooked black beans or rice, if desired.
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