Boliche
 A plate of boliche with yellow rice and plantains | |
| Type | Stuffed pot roast |
|---|---|
| Place of origin | Cuba |
| Associated cuisine | Cuban cuisine |
| Serving temperature | Warm |
| Main ingredients | Beef round roast, ham |
Boliche (pronounced [bo'litʃe], also called boliche mechado)[1] is a pot roast dish from Cuban cuisine consisting of eye round beef roast stuffed with ham.[2][3] The stuffed roast is browned in olive oil simmered in water with onions until the meat is soft, and then quartered potatoes added.[4] Additional ingredients can include green peppers and various spices such as coriander, oregano and bay leaf,[a][4] and salt and pepper.[1] During the cooking process, the flavors of the ham and beef intermingle, and the ham can serve to baste the interior of the beef.[3]
Boliche is usually served with white rice, black beans and fried sweet plantains. Other cuts of beef can also be used to prepare the dish, such as beef tenderloin.[6]
See also
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Notes
[edit]References
[edit]- ^ a b Harris, Geri Maria (December 28, 2009). "Recipe: Boliche Mechado". Houston Press. Retrieved March 7, 2017.
- ^ MacVeigh, J. (2008). International Cuisine. Cengage Learning. p. 488. ISBN 978-1-111-79970-0. Retrieved March 7, 2017.
- ^ a b Linares, R. (2016). Chef Ronaldo's Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine. American Diabetes Association. p. pt187. ISBN 978-1-58040-656-7.
- ^ a b Cox, B.; Jacobs, M. (2016). Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. Abrams. p. pt134. ISBN 978-1-68335-182-5. Retrieved March 7, 2017.
- ^ Go, L. (2003). Let's Go 2004: USA. St. Martin's Press. p. 512. ISBN 9780312320065.
- ^ Verlinden, J. (2014). To Cook Is to Love: Nuevo Cuban: Lighter, Healthier Latin Recipes. Langdon Street Press. p. 128. ISBN 978-1-62652-526-9. Retrieved March 7, 2017.
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