Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Saffron | not in our table | 0 |
| Pimento | not in our table | 0 |
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
- 3–5 lb beef eye round roast
- 4 Goya chorizos , quartered lengthwise
- 2 tbsp Goya adobo seasoning
- 2 large pinches saffron
- 6 cloves garlic , minced
- 1 large onion , chopped
- 1 large green bell pepper
- 3 bay leaves
- 1–2 heaping tbsp oregano
- 3 tbsp green Spanish olives with pimentos
- 3 tbsp capers
- 2 packets Goya sazon con azafran
- 1 cup red wine
- 1 can (29 oz) tomato sauce
- ¼ cup olive oil
- 1 package Badia cilantro
Directions
Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat).
Lightly rub meat with adobo seasoning.
Brown the meat on all sides in a sauté pan to seal in the juices. Remove and place in a large covered roasting pan.
In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning. Sauté until the onions are translucent in color.
Deglaze with red wine, turn heat down, and simmer about 5 minutes. Add the cilantro and the tomato sauce and stir well.
Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.