Braised Boliche Santiago Style is a traditional dish from Santiago de Cuba, cooked with patience and delicacy. Flavors of chorizo, ham, bacon, and seasonings are mixed, creating a unique ambrosia. Its slow and meticulous cooking on a charcoal stove makes it a true culinary gem.
Braised Boliche Santiago Style is a traditional dish that combines intense and exquisite flavors.
The ingredients are delicately mixed to create an explosion of flavors in every bite.
It's a perfect recipe to surprise your loved ones on a special occasion.
Braised Boliche Santiago Style
Ingredients
1 kilogram of Boliche de res
60 grams of Tocino entreverado
60 grams of Jamón de pierna
60 grams of Chorizo
1 Diente de ajo
50 grams of Cebolla
30 milliliters of Vino seco
15 milliliters of Limón
35 grams of Zanahoria
35 grams of Tomate de cocina
30 milliliters of Aceite
10 grams of Orégano
500 milliliters of Caldo de bullón
Pimienta picante
1 pinch of Sal
500 grams of Congrí oriental
220 grams of Plátano maduro frito
Preparation
Step 1 : To prepare this delicious dish, start by preparing the boliche and cutting the bacon, ham, and chorizo into 2 cm thick strips.
Step 2 : Next, wash the carrots, peel and slice them, peel the onion and julienne it finely, clean the garlic and crush it in a mortar.
Step 3 : Then, clean the tomato and chop it normally.
Step 4 : Next, prepare the bullón broth and lemon juice, crush the dry spices, and make an incision in the boliche to insert the ham, bacon, and chorizo.
Step 5 : After that, marinate with salt, garlic, onion, lemon, pepper, and salt, keeping it in this marinade for 12 hours.
Step 6 : Peel the ripe plantains and cut them into slices.
Step 7 : Take a casserole dish and add the fat, brown the boliche carefully not to burn the spices.
Step 8 : Remove the fat if necessary and add the fresh tomato, carrots, dry wine, and pour the broth, covering the casserole.
Step 9 : Place in the oven at 280 °C for two hours, then remove the meat from the casserole, let it cool, and slice it, passing the sauce through a Chinese strainer.
Step 10 : Finally, fry the ripe plantains in lard.
Step 11 : It can be served on a platter, accompanying the boliche with the congri and the fried ripe plantains separately, or on a roasting dish with the sauce on top, the congri and the plantains on the side.
