American · Dinner
Tampa boliche pot roast
Beef eye round braised low and slow with onion, green bell pepper, tomato, carrot, and pickled jalapeño until fork-tender, threaded through with chorizo and hard-boiled egg in the classic boliche style, then finished with cumin and lime. Served over white rice with scallion.
$7
25 minsPrep
150 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
25.8gFat
41.6gCarbs
8.1gSugar
4.9gFiber
1380mgSodium
328mgChol
8.4gSat Fat
1150mgPotassium
110mgCalcium
6.8mgIron
3.9mcgVitamin B12
38mgVitamin C
protein-rich
rich-umami
all-time-classics
main-event
Instructions
1
Prep
Lay the beef eye round flat and butterfly it into a thin sheet. Lay the chorizo strip and hard-boiled egg along the center, roll tightly, and tie with kitchen twine.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear the tied beef roll on all sides for 6 minutes until deeply browned, then remove.
3
Sauté
Add onion, green bell pepper, and garlic to the pot over medium heat. Cook 4 minutes, stirring, until the onion turns translucent.
4
Braise
Return the beef roll to the pot. Add canned tomatoes, beef stock, carrot, pickled jalapeño, cumin, bay leaf, salt, and black pepper. Simmer covered over medium-low heat for 2 hours 20 minutes, turning once, until fork-tender.
5
Rest
Lift the beef roll onto a cutting board and rest for 10 minutes to allow juices to settle.
6
Plate
Remove twine and slice the beef roll into rounds. Arrange over rice, spoon reduced sauce and vegetables over top, and finish with scallion and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef eye round
- 2 oz56g Spanish chorizo
- 22 small hard-boiled egg
- 2 tbsp2 tbsp olive oil
- 11 onion
- 11 green bell pepper
- 2 clove2 clove garlic
- 5.2 oz75g, about a third of a 14.5 oz can canned tomatoes
- 1/2 cup120ml beef stock
- 22 small carrot
- 2 tbsp2 tbsp pickled jalapeno
- 1 tsp1 tsp ground cumin
- 22 bay leaf
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 1/3 cup200g cooked white rice
- 2 tbsp2 tbsp scallion
- 22 lime wedge
