Boliche

So this weekend was my first attempt at a starter dish-- Boliche. Now this is not the Boliche found at Versailles, it is not stuffed with chorizo. No this dish is just a slow cooked eye round roast. It is one of Mama's specialities and I am glad to say that on my first try it turned out just like abuelas!

Ingredients

6-7 lb. Boliche

Garlic cloves

Oregano

Salt

Bay Leaves

Cooking wine (preferably dorado)

Onions

Spanish Olives

Red Potatoes

Cover a large pot with cooking oil and heat. Season the meat with salt and pepper. Brown the meat on all sides. As you are browning the meat add 4 chopped garlic cloves to the pan. Also add 1 tbsp. of Oregano to the pot and 3 Bay leaves. When the meat is browned add 3/4 of cooking wine. Lower heat to a simmer and cover. Allow the meat to cook at a low temperature for 3 hours, in order for it to release its liquid. After three hours, add Spanish Olives, an onion and red potatoes. Recover the meat and raise the heat to medium-low and allow to cook for one more hour. Make sure that the meat is cooked through and serve (preferably with red beans** and white rice) ENJOY!!

**recipe forthcoming. :)