Marinate the eye round with the sour-orange juice, salt, pepper, garlic, and
oregano. Refrigerate, covered, for about 2 hours. Even better, for the tastiest
boliche ever, leave overnight.
When you are ready to cook, remove the eye round from refrigerator,
reserve the marinade, and place the meat on a cutting board. Make a slit
lengthwise down the center of the meat in order to create a pocket. Stuff with
the ham, sausage, or bacon. You can also cut smaller slits and insert garlic
slices or chopped-up prunes.
Heat the vegetable oil in a large, heavy casserole or Dutch oven over
medium-high heat. Add the eye round, and brown on all sides. You are not
cooking it at this time, just browning it, so the whole process should only take
about 5 minutes. Turn the meat using two spatulas or spoons, since piercing
with a fork would let the juices escape.
Remove the meat, and set aside. In the same casserole, saute the onion
for about 3 minutes, or until translucent, and add the bay leaves, reserved
marinade, wine, and broth. Then return the meat to the pot, and simmerovet’
medium-low heat, covered, for 75 to 90 minutes, making sure you lift the lid
from time to time to let the steam escape. If you like, you may leave the lid
slightly ajar for the entire cooking time.
When the meat is tender and fully cooked, remove it from the pot and slice
evenly. Taste the cooking juices, correct seasoning, and if sauce is too thick
dilute with a little more wine.
Transfer boliche slices to a serving platter, and top with sauce. Serve
immediately, and accompany with yellow rice or white rice and
fried ripe plantains or tostones.
Instructions for basic broth:
Place all ingredients in a large, heavy pot and allow to stand for V2 hour,
covered with cloth or paper towel.
Bring all ingredients to a boil over medium heat, reduce the heat, and
simmer, partially covered, for 40 minutes.
Strain broth to make a very light and fine consomme.