Cuban Boliche’ with Saffron Rice and Black Beans

Recipes

Oct 4

Written By Lynne Metz

Roast Recipe:

3 lb. Trimmed Eye of Round Roast

1- Chorizo Sausage

1- 1/2 Thick Smoked Ham Slice

4-6 Small Whole Garlic Cloves

2 T. Flour

2 tsp. Everglades Seasoning

2 T. Olive OIl

1 Medium Yellow Onion -sliced

2 C. Beef Broth

1 Cup Full Bodied Red Wine

2 - 14.5 oz. Cans Diced Basil Oregano Garlic Tomatoes

Chopped Fresh Basil for Garnish

Pre-heat oven to 375 degrees.
On cutting board, cut roast lengthwise down the center but do not cut all of the way through. Open roast halves and cut each half down the center again taking care not to cut all of the way through. Cut Chorizo in half and tuck down in one side of the roast. Repeat with the ham slice (see picture below). Then tuck garlic cloves down the center.
Roll the roast back together and create a butcher tie with food/heat safe twine. Combine the flour and Everglades seasoning, then coat roast on all sides.
Heat olive oil in a 6-quart Dutch oven pan. Brown roast on all sides. Remove from pan and set aside. Add sliced onions to the pan and sauté until tender. Add beef broth to the onions and simmer until pan has been deglazed, making sure to scrape up all drippings and bits. Add wine and continue to simmer for 5 minutes. Then add tomatoes. Continue to simmer for another 5 minutes. Add roast to pan and spoon sauce over the roast, then cover.
Bake for 3 hours, basting roast every hour. Once roast is done, remove from the oven and let rest for 15 minutes before slicing.

Black Beans and Saffron Rice Recipe:

2 C. Dried Black Beans

1 Medium Yellow Onion - diced

1 Ham Hock or 1- slice smoked ham cut in chunks

3-4 C. Chicken Broth

1 Pkg. Saffron Rice - (my preferred brand is Vigo Yellow Rice)

Substitute Chicken Broth and 1 can of beer for liquid in Rice package directions.

Rinse black beans thoroughly then cover with water in large bowl. Let set overnight.
Drain black beans of any residual water, then place in a large 6-quart pot or in an InstaPot for faster results.
Add diced onions, ham hock/chunks and chicken broth to pan. If cooking on stove top, cook for 3 hours or until tender. If using an InstaPot, cook according to manufacturer's instructions on the dried beans setting.
Make Saffron rice according to package directions. Tip: I substitute water for 1/2 chicken broth and 1/2 beer (the chicken broth/beer combination gives the rice a great flavor).
To plate, place rice in low bowl, then beans on top of the rice. Slice the roast in 1/2-inch slices then place on top of the rice and beans. Garnish with chopped basil. Serve.

Pair with a fruity Sangria or a full-bodied Malbec.