Boliche mechado autêntico (carne assada à moda cubana)

Ingredientes

• 6 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 lbs eye of the round beef roast
• 1 large Spanish chorizo sausage (skin removed)
• 1/2 cup extra virgin olive oil
• 1 medium yellow onion (diced)
• 1 medium green pepper (diced)
• 8 ounces diced tomatoes
• 1 cup vino seco (or dry cooking wine)
• 1 1/2 cups water

Modo de preparo

1. 1

   In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.

2. 2

   Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.

3. 3

   Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.

4. 4

   Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.

5. 5

   Remove the roast from the resealable bag. It may be darker in color (that's ok).

6. 6

   Place the chorizo inside the opening of the roast. Set aside.

7. 7

   In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.

8. 8

   In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.

9. 9

   Add the diced tomatoes, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.

10. 10

    Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.

11. 11

    Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.

12. 12

    PRO TIP: Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.

13. 13

    Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!