Boliche

Boliche

Cuba

From
C is for Caribbean
Serves
6

Ingredients

Quantity Ingredient
1.6kg silverside or topside joint
8 garlic cloves
2 tablespoons oregano leaves
2 teaspoons sea salt
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon freshly ground black pepper
160g chorizo, roughly chopped
200ml white wine
2 onions, roughly sliced
2 bay leaves
600ml beef stock
750g new potatoes

Method

  1. Turn the joint over, and make a long cut as deep as the centre of the meat, so it opens out flat like a book. Mash the garlic, oregano and salt with a pestle and mortar, then mix with the oil, orange juice, lime juice and pepper. Rub the marinade well into the meat, then put in a bowl, cover and refrigerate for 2 hours, or ideally overnight.
  2. When ready to cook, preheat the oven to 150°C. Place the chopped chorizo in the middle of the joint, roll the meat tightly around it and secure with kitchen string.
  3. Heat a large casserole dish, large enough to comfortably hold the beef, and sear the joint on a high heat for 2–3 minutes on each side until evenly browned. Pour the wine into the pan and let it bubble down for 2 minutes, before adding the onions, bay leaves, stock and new potatoes. Bring to the boil, then cover and cook in the oven for 3 hours, turning the joint over halfway through cooking. Serve the meat sliced with the gravy and potatoes alongside.
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