Chorizo-stuffed beef roast PDF Print E-mail

Chorizo-Stuffed Beef Roast (Bola)

1 (3 pound) beef boneless eye of round
    roast or rolled rump roast
1/2 pound bulk chorizo
2 tablespoons olive oil or vegetable oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1 large green bell pepper, coarsely chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 (8 ounce) can tomato sauce

Cut a narrow (1-inch) X shape all the way through the center of the beef roast with long, thin sharp knife. Fill X cuts with sausage. Heat oil in Dutch oven until hot. Cook beef over medium heat until brown on all sides, about 15 minutes; drain fat.

Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.

Remove bay leaves. Slice beef; arrange on platter. Skim fat from sauce. Pour some of the sauce over beef.

Serve beef with remaining sauce and hot cooked black beans or rice, if desired.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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