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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the meat by trimming excess fat. | 2. With a knife make a deep cut along the center of the beef, leaving both ends uncut. | 3. Place the meat in a large pot. | 4. Line with plastic liner - so as to be able to mix the marinade and roast. | 5. To prepare marinade, mix garlic, oregano, cumin, bay leaf, bitter orange juice, lime juice, wine, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, 1/2 of the cilantro, salt, if using, and pepper, if using. | 6. Add 3 tablespoons of the marinade to the opening inside the meat. | 7. For best results, marinate for 3 hours or up to overnight, refrigerated. | 8. In food processor container mix the stuffing: ham or bacon, carrot, onions, bell peppers and chorizo, 1 packet of Goya con Azafran seasoning, 1 tablespoon Goya Adobo seasoning, olives, capers to a fine grind. | 9. Mix the contents with the marinade in a bowl. | 10. Loosely stuff mixture into the cavity of the roast by pressing it with a long handled spoon as far into the cavity as possible. | 11. Tie stuffed roast closed, tightly. | 12. Add the rest of the marinade to the outside of the meat. | 13. Preheat oven to 350°F. | 14. Heat a large frying pan that can be used on stove as well as in the oven, add olive oil. | 15. When olive oil is heated and begins to "smell fragrant", add the roast and brown on all sides, turning with a large fork several times. | 16. Add the remaining marinade, cover and place in oven. | 17. Roast for approximately 3 hours. (Keep checking about every 45 minutes to 1 hour). | 18. Discard bay leaves. | 19. Remove meat to a separate dish and allow to cool, at least 30 minutes, before slicing into 1/4" slices using a very sharp knife, so that roast doesn't crumble (approximately 20 to 24 slices). | 20. Combine the chunky tomato sauce and remaining Badia Cilantro with the marinade that remained in the pan and simmer for 3 minutes. | 21. Pour over sliced meat. | 22. Cover meat with aluminum foil and reheat if necessary (approximately 15 minutes), be careful not to dry out! | 23. Can be served with roasted potatoes, a vegetable, an avocado salad, good warm Cuban bread to sop up the juice and a lovely wine. | 24. Que les aproveche! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef eye	5 -6		round	0.0	0.0	0.0	0.0
garlic clove	10		mashed	-	-	-	-
oregano	2 -3	teaspoons	ground	0.0	0.0	0.0	0.0
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
bay leaf	2			-	-	-	-
orange juice lime	3/4	cup	sour	-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
white wine	1	cup		-	-	-	-
salt	3	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
caper	3	tablespoons	chopped	5.934	1.2616	0.6089	0.2219
pimento olive	3	tablespoons	chopped stuffed	-	-	-	-
goya con azafran seasoning	2/3	tablespoon	divided	-	-	-	-
adobo seasoning	2	tablespoons	divided	-	-	-	-
cilantro	1	package	divided	-	-	-	-
ham	1/2			-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green bell pepper	1/2 - 3/4		cut	-	-	-	-
red bell pepper	1/2 - 3/4		cut	-	-	-	-
chorizo sausage	2		chopped	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
tomato sauce	1 1/2	cups		-	-	-	-
butcher kitchen twine	4	pieces		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.