Cuban Roast Beef
Submitted by scheetz
Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.
YIELD
1 roastPREP
40 minCOOK
2 hrsREADY
3 hrsIn Cuban cooking, a roast isn’t just seasoned on the outside. You stuff it.
A deep incision runs the length of a three-pound eye of round, and into it goes a bold mix of chopped smoked ham, bacon, minced capers, green olives, garlic, and green chilies. The roast gets browned in bacon drippings, then braises low and slow in stock, tomato sauce, and a splash of vinegar until the meat falls apart tender.
Every slice reveals a ribbon of that smoky, briny stuffing running through the center.
Kitchen Tips
- Cut the incision deep enough to hold the stuffing but not so wide that the roast splits open during browning
- Brown the roast on all sides in the bacon fat to build a caramelized crust before braising
- Check the liquid level once or twice during cooking; add water or unsalted stock if it’s getting low
- Eye of round is lean and can dry out, so don’t skip the full braising time; it needs every minute to get tender
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Mix the first 7 ingredients to make a stuffing.
Make an incision 1½ to 2 inches deep along the length of the roast.
Stuff the stuffing into the incision.
Salt and pepper the roast.
Brown the roast on all sides in bacon fat in a large heavy casserole.
Add all the rest of the ingredients and cook in the oven for 1½ hours or until the meat is very tender.
Check once or twice to make sure that the liquid is not boiling away.
Add water or unsalted stock as necessary.
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