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Cuban Roast Beef

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Submitted by scheetz

YIELD

1 roast

PREP

40 min

COOK

2 hrs

READY

3 hrs

Ingredients

4 115.6
OUNCES ML/G SMOKED HAM
chopped fine
4 115.6
OUNCES ML/G BACON
chopped fine
8 231.2
OUNCES ML/G ONIONS
minced
1 28.9
OUNCE ML/G CAPERS
minced
1 1
CLOVE CLOVE GARLIC
minced
2 57.8
OUNCES ML/G GREEN OLIVES
coarse chop
1 15
TABLESPOON ML GREEN CHILI PEPPERS
coarse chop
3 1.4
1 1
X X SALT AND BLACK PEPPER
to taste *
2 57.8
OUNCES ML/G BACON DRIPPINGS
8 231.2
OUNCES ML/G STOCK
4 115.6
OUNCES ML/G TOMATO SAUCE
1 15
TABLESPOON ML VINEGAR

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 377 70% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 1444mg 60%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 36g
Vitamin A 4% Vitamin C 13%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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