Boliche | Cuban With A Twist | Episode 45

beef roast

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin offers a leaner option while chicken thighs are more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol, while water is cost-effective.

Preheat the oven to 325°F (163°C).

Season the beef roast with salt, black pepper, cumin, and oregano.

Heat olive oil in a large skillet over medium heat until shimmering.

Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Remove the roast and set aside. In the same skillet, add chopped onions and bell peppers.

Sauté until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.

Stir in chopped carrots and potatoes, cooking for another 5 minutes.

Add tomato sauce, bay leaves, and pimento-stuffed olives to the skillet, mixing well.

Return the beef roast to the skillet, adding white wine and enough water to cover the vegetables.

Cover the skillet and transfer to the oven, braising for 2-3 hours until the beef is tender.

Check occasionally, adding water if needed to prevent drying out.

Once done, remove from the oven and let rest for 15 minutes before slicing.

Serve with the braised vegetables and sauce.

Cooking Techniques

Spice Level: