Cuban-style boliche
6 servings
240 minutes
Boliche, meat stuffed with chorizo sausage, which was simmered in wine sauce for 3 hours.
1
Clean the cut from excess films and make a hole in the middle of the piece with a long thin knife, along its entire length.
2
Stuff the sausage into this hole; if it's too thick, you can cut it into large slices.
- Chorizo: 200 g
3
Rub the meat with salt, pepper, and oregano.
- Salt: to taste
- Ground black pepper: to taste
- Oregano: to taste
4
Fry it on all sides in olive oil until golden brown.
- Olive oil: 60 ml
5
In a thick-walled pot, sauté the sliced onion for three minutes.
- Onion: 1 piece
6
Then add the minced garlic and sauté for a minute.
- Garlic: 8 cloves
7
Pour in wine, water, tomatoes, and olives, mix, add meat, cover with a lid and cook on medium heat for 3 hours.
- Red wine: 250 ml
- Water: 750 ml
- Canned tomatoes in pieces: 1 jar
- Olive: 100 g
8
Cut the peeled potatoes into large pieces.
- Potato: 800 g
9
Add potatoes to the pot, salt and pepper them, and flip the meat.
- Potato: 800 g
- Salt: to taste
- Ground black pepper: to taste
10
Cover with a lid and cook for another 20-30 minutes until the potatoes are done.