Chorizo-Stuffed Cuban Boliche with Potatoes and Wine Sauce

Prepare and marinate

1. Ask the butcher to cut a central lengthwise channel in the beef round, closely matching the thickness of the chorizo. Remove the chorizo casing if it is not edible, insert the chorizo into the channel and tie the meat with kitchen twine.

   

2. Marinate the meat with the sour orange juice, 4 crushed garlic cloves, cumin, oregano, pepper and salt. Cover and refrigerate for 8 hours.

Brown the meat and make the sofrito

3. Drain and dry the meat thoroughly; keep the reserved marinade refrigerated until adding it to the pot. Brown the meat on all sides in the oil in a pot, then remove it.

   

4. In the same pot, sauté the chopped onion and pepper for 8 minutes. Add the other 2 garlic cloves and cook for 1 minute more.
5. Add the crushed tomatoes and reduce for 5 minutes. Pour in the white wine and boil for 3 minutes.

Slow-cook

6. Return the meat to the pot and add the reserved marinade, broth and bay leaves. Bring everything to a boil before lowering the heat; the liquid should come about halfway up the meat. Cover and cook over very low heat for about 2 to 2.5 hours, turning the meat every 45 minutes and adding hot broth if needed.

   

7. Add the peeled potatoes in large pieces and the olives. Cook for another 30 to 40 minutes until the potatoes and meat are tender. The center of the meat and filling must reach at least 74 °C; the beef round must cook beyond that temperature to become tender. Let the meat's doneness, not the clock, be your guide.

   

Rest and serve

8. Remove the meat, let it rest for 15 minutes and remove the twine. If the sauce is too thin, reduce it uncovered for 8 to 10 minutes.
9. Cut the meat into slices 1 to 1.5 cm thick and serve with the potatoes, olives and sauce.