Boliche Auténtico

This recipe was handed down to my mother from my abuela. Despite its simplicity, people often struggle with the tenderness of the meat. An authentic Boliche calls for an Eye Round Roast, which is a tough and lean cut. Consequentially, I let the beef soak overnight in a bitter orange marinade. The enzymes in the juice will help tenderize the tough meat.

Ingredients:
2-2.5 lb Eye Round Roast
2 garlic cloves
2 minced garlic cloves
1 tbsp oregano
1.5 tbsp cumin
3 cups red cooking wine
1/2 onion
1 bay leaf
4 tbsp bitter orange juice
3 tbsp olive oil
long chorizo susage
salt and pepper

Prepare the meat: Peirce the center of the meat using a sharp knife, creating a hole for the chorizo (do not insert the sausage yet).

For the Marinade: Mix the minced garlic, cumin, oregano, 1 cup red cooking wine, bitter orange juice, bay leaf, salt and pepper. Coat the beef and refrigerate overnight.

For a proper sear: It is important to properly sear the beef in order to lock in the flavors. Remove the beef from the refrigerator and allow it to sit for an hour and come to room temperature. Remove the meat from the marinade and pat dry (do not discard the marinade). Insert the chorizo. Heat the olive oil to a high temperature. Brown the beef on all sides.

Simmer the meat: I find the best way to increase the tenderness is to simmer the meat, not roast it in the oven. In the same pot add the 2 cups of wine, onion, 2 whole garlic cloves, and the remaining marinade (make sure the bay leaf is added). Add water until the meat is completely submerged. Boil for 5 minutes. Turn the heat to low and allow to simmer for 2-2.5 hours.

Garnish: Make sure the meat is properly seasoned with salt and pepper. To add more flavor you can garnish with olives, sauteed onions, and sauteed green or red bell peppers. In addition, some enjoy the richness of a tomato sauce with the meat.

Enjoy: Follow with café con leche and dominós.