BOLICHE

1 - 4 lb eye round of roast or beef rump roast trimmed

2 or 3 fresh chorizo links (casing removed)

Mojo

1/2 cup of sour orange juice (added some lemon to sour it)

2 garlic cloves minced

2 teaspoon of cumin

1 teaspoon of salt

Sofrito

4 tablespoons of olive oil, divided

1 large onion chopped

1 green bell pepper chopped

2 garlic cloves minced

2 tablespoons of tomato paste

2 teaspoons of cumin

1/2 teaspoon of salt

6 cilantro leaves or 1/2 cup chopped cilantro leaves divided

1 cup pimento stuffed olives, plus some of the olive juice

1/2 cup dry white wine

4 potatoes peeled and thickly sliced

1.  With a sharp knife, make a lengthwise slit through the center of the meat.  Insert the end of a wooden spoon to expand the opening and make it large enough to stuff.  Stuff the chorizo into the opening.

2.  To prepare the mojo, which together sour orange juice, garlic, cumin and salt.  Put the beef into a glass baking dish and rub half the marinade over the beef.  (Reserve the remaining marinade.  Cover and refrigerate overnight or at least 3 hours.)

3.  To make the sofrito, heat 2 teaspoon olive oil in a large pot over medium high heat.  Add the onions, bell pepper and garlic and saute until soft and golden.  Add the tomato paste, cumin and salt and cook for 1 more minute.  Scrape the sofrito into a bowl and return to the pot on the stove.

4.  Heat the remaining 2 tablespoons of olive oil in the pot over high heat and brown the meat on all sides.  Once the meat has browned, add the remaining marinade, half of the sofrito, 4 cilantro leaves, and enough water to come half way up to the meat.  Bring to a boil then reduce the heat and simmer, covered tight until the meat is tender but not falling apart.  2-3 hours.  Remove the meat from the pot and set aside.  Simmer the sauce uncovered until slightly reduced.  Add the rest of the sofrito, olives, wine and the remaining cilantro leaves and cook for about 5 minutes.  

5.  Meanwhile cut the meat into 1/2 inch thick slices.  Arrange the potatoes along the bottom of the pot in the sauce.  Place the meat over potatoes and cover with sauce.  Cook over medium low heat until potatoes are tender, 15-20 minutes.

6.  Remove from heat and service the boliche with rice.