Boliche
Boliche is a traditional Cuban dish, typically consisting of a large piece of beef stuffed with chorizo or other types of sausage, garlic, hard-boiled eggs, and spices. The beef is then slow-cooked until tender and served with a rich sauce made from the cooking juices. Boliche is often served with white rice and black beans, making it a hearty and satisfying meal.
Etymology[edit | edit source]
The term "boliche" comes from the Spanish word for "bowling", possibly referring to the round shape of the beef once it's stuffed and cooked.
Preparation[edit | edit source]
To prepare boliche, a large piece of beef (usually a roast) is hollowed out and stuffed with a mixture of chorizo or other sausage, garlic, hard-boiled eggs, and spices. The beef is then seared on all sides to lock in the flavors and slow-cooked in a mixture of broth, wine, and tomato sauce until it's tender and flavorful. The cooking juices are then reduced to create a rich, savory sauce that's served with the beef.
Variations[edit | edit source]
While the traditional Cuban boliche is made with beef, variations of the dish can be found in other Latin American countries. In Argentina, for example, boliche can refer to a beef roast stuffed with a variety of ingredients, including vegetables, cheese, and ham. In Venezuela, boliche is a popular dish made with pork instead of beef.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD