Cuban Roast Beef
4 oz. smoked ham, finely chopped
4 oz. raw bacon, finely chopped
1 C. minced onions
1 T. minced capers
1 clove garlic, minced
2 T. coarsely chopped green olives
1 T. minced green chiles
1 (3 lb.) eye of round beef roast
Salt and pepper to taste
2 T. bacon fat
1 C. beef broth
1/2 C. tomato sauce
1 T. vinegar
Combine ham, bacon, onions, capers, garlic, olives and chiles to make a stuffing. Make a cut 1 1/2 to 2 inches deep along the length of the roast.
Place stuffing in the cut. Secure the opening with wooden picks, if needed.
Season roast with salt and pepper. Brown the roast on all sides in bacon fat in a Dutch oven. Combine broth, tomato sauce and vinegar and pour over roast.
Bake at 350 degrees for 2 hours, or until meat is very tender. Add water or extra broth to pan during cooking if needed so that the dish is not totally dry.
Yield: 8-10 servings
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