Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One Eye Round about 5 to 6 pounds. ( trimmed )
- Two Chorizos. ( Spanish Sausage sliced into 1/2-3/4 in pieces )
- Four ounces of cooking ham or ham steak. ( Diced into cubes )
- One medium onion. ( Quartered )
- One medium green pepper. ( Quartered )
- Ten to twelve Spanish olives.
- Six new potatoes. ( Peeled and washed )
- Two cans of tomato sauce.
- 1/2 cup of beef or chicken broth
- Two teaspoons of adobo rub. (Find recipe in the foundation page)
- Three to four tablespoons of sofrito. (Find recipe in the foundation page)
- Six tablespoons of olive oil.
Directions
Rinse eye round under cold water & pat dry.
At one end of the roast cut in as many deep pockets as you can.
Stuff the pockets with a combination of the chorizo, ham, onions, peppers, and olives.
Sew the pockets with butcher's cord.
Rub meat with adobo.
Pour 3 tablespoons of olive oil in a heavy pot and bring up to heat.
Place the meat in the pot and brown on all sides. (You are looking for it to reach a golden brown in color.)
Remove meat from pot and deglaze the bottom of the with either the chicken or beef broth. Make sure to scrape up all the brown drippings. Pour the broth with the drippings in to a cup or bowl and set aside.
Rinse the pot in hot water do not use any soap dry and return to the stove. Pour in the remaining three tablespoons of olive oil and bring up to heat.
Add the sofrito and stir until it starts to bubble. Add one tablespoon of vinegar and two cans of tomato sauce. #Continue stirring and add broth. Bring to a simmer.
Return meat to the pot and cover cook slowly on low to medium heat for about 3 hours. At this time stick a fork into the meat to check and see how it is cooking inwardly and turn over. Stir and check the sauce every 30 minutes. If you feel that it needs more liquid add a little more broth. Remember we are looking for a sauce that is medium in texture not heavy and thick. Taste for salt and pepper add if needed.
Place potatoes in a pot of boiling water and blanch for about 8 to 10 minutes drain and set aside.
Deep fry potatoes until golden brown and tender but not soft, and set aside.
When the roast is done remove from pot and allow to rest for at least 15 to 20 minutes.
Place potatoes in the pot with the gravy and allow to simmer slowly on low fire for another 5 to 6 minutes or until completely tender, but not so soft that they will break apart.
Slice the roast and serve on a platter surrounded with the potatoes. Pour gravy into a gravy server and pour over meat with the individual servings.
Category:Puerto Rican Recipes
Category:Puerto Rican Meat Dishes