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Bolichi (Stuffed Eye of the Round of Beef)
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Bolichi (Stuffed Eye of the Round of Beef)



3-4 pounds eye of the round

1 chorizo sausage, chopped

1 medium slice cured ham, chopped

1 clove garlic, minced

1 medium Spanish onion, chopped

1/2 green pepper, chopped

Salt and pepper


3 tablespoons bacon drippings

3/4 cup hot water

Piece of suet

1 bay leaf

4 whole cloves

Potato balls (optional)


Ask butcher to cut lengthwise pocket in center of beef, leaving opposite end closed.  Mix sausage, ham, garlic, onion, and green pepper and stuff roast, packing well but not too tightly.  Secure open end with skewers or wire.  Salt and pepper all over and sprinkle generously with paprika.  Brown well in bacon drippings over medium heat.  Turn often to get an even browning because the better the browning, the more delicious the sauce.  When browned, add hot water, scraping pan well.  Lay suet on top of meat.  Add bay leaf and cloves to liquid.  Cover and place in 325*F oven.  Baste occasionally and cook about 3 hours or until meat is fork tender.  Potato balls may be added during last 30 minutes. Serve Bolichi cut into round slices and pass gravy separately. 

Serving Information

Serves: 8


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