Boliche

Step by stepInstructions

1. Cut a deep tunnel through the center of the roast, lengthwise, using a sharp knife.
2. Stuff the chorizo links into the tunnel, trimming them to fit, and season the outside of the roast with salt and pepper.
3. Heat the oil in a Dutch oven over medium-high heat and brown the roast on all sides, about 10 minutes; remove it to a plate.
4. In the same pot, cook the onion, bell pepper and garlic until soft, about 5 minutes, then stir in the oregano, cumin, wine and tomato sauce, scraping up the browned bits.
5. Return the roast to the pot, add the broth and bay leaves, and bring to a simmer.
6. Cover and braise in a 325°F (165°C) oven for 2 to 2½ hours, turning once or twice, until the beef is fork-tender.
7. Transfer the roast to a cutting board, rest for 15 minutes, then slice across the grain, revealing the chorizo-studded center.
8. Spoon the strained pan sauce over the slices and serve with white rice and maduros.