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Boliche Asado

A roasted eye of round with a citrus‑herb sauce, served with potatoes and carrots.

From the Recipes Wiki (Fandom) · 23 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Boliche Asado

Oven325 °F
Time2½–3 hours

Ingredients

Directions

Prepare the marinade

  1. Substitute sour orange juice if unavailable: mix 3/4 cup orange juice with 1/4 cup lime juice.

  2. Cut a small lengthwise cavity in the roast, almost to the end.

  3. Mix sour orange juice, cilantro, oregano, and garlic; rub mixture into the cavity and over the roast.

  4. Marinate the roast in the refrigerator for 2–3 hours, turning occasionally.

  5. Process bacon, chorizo, and olives in a food processor or blender until finely ground.

  6. Mix the ground mixture with the marinade; loosely stuff it into the roast cavity with a long‑handled spoon.

Brown and braise

  1. Heat a large casserole pot and add olive oil; when fragrant, brown the roast on all sides, turning with a large fork.

  2. Remove the roast to a separate pan and reserve the drippings.

  3. Preheat the oven to 325 °F.

  4. Add onion, celery, green and red peppers to the reserved drippings; sauté over medium‑high heat until onions are translucent but not browned.

  5. Add plum tomatoes, sherry, oregano, paprika, nutmeg, bay leaves, salt, and pepper; combine well.

  6. Return the browned roast to the casserole; cover and bake for 2½–3 hours, basting constantly, until fork‑tender.

Make the sauce

  1. Remove the roast to a separate dish; cool for at least 30 minutes.

  2. Place the sauce in a bowl and refrigerate for a few hours.

  3. Skim fat from the sauce surface with a large spoon; then process the sauce in a food processor or blender until liquefied.

  4. Pour the liquefied sauce into a 10‑inch sauté pan; adjust seasoning.

  5. Add cooked potatoes and carrots; cover and simmer for about 5 minutes.

Serve

  1. Slice the roast into 20–24 pieces, about ¼ inch thick, using a very sharp knife.

  2. Arrange slices on a large ovenproof platter, overlapping, and cover tightly with foil; heat until warmed, about 15 minutes, then raise temperature to 350 °F and heat for another 10 minutes.

  3. Arrange potatoes and carrots around the meat slices; spoon sauce over the meat and vegetables.

  4. Serve remaining sauce in a covered heated gravy dish; garnish with freshly chopped parsley; serve immediately.

Nutrition, whole recipe (rough)

876Calories
42 gProtein
34 gFat
100 gCarbs
What these numbers assume: 22 portions
IngredientPortion assumedkcal
Pork100g cooked242
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Sour Orange1 medium (131g)62
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Green Bell Pepper1 medium (119g)31
Red Bell Pepper1 medium (119g)31
Plum1 medium (66g)30
Wine2 tbsp cooking wine (30ml)25
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Nutmeg1 tsp ground (2.2g)12
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Olive1 large (4g)4
Bay Leaf1 leaf (0.6g)2
Cilantro1 tbsp chopped fresh (1g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Oregano + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Oregano + clovetop 4% of all pairs
    Smell alikestrong
    Cooked together556 recipes

    Shared aroma: estragole (anise, licorice).

  5. Oregano + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together559 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eye of round roast
Lean beef that becomes tender and sliceable after long, slow braising.
Smoked slab bacon
Adds fat and smoky flavor that enriches the stuffing and the sauce.
Chorizo sausage
Contributes paprika-rich fat and spice that flavor the stuffing and pan drippings.
White onion
Breaks down during sautéing and braising, adding sweetness and body to the sauce.
Plum tomatoes
Provide acidity and moisture that build the body of the braising sauce.
Spanish sherry or dry red wine
Adds acidity and depth that helps dissolve flavor from the pan into the sauce.

The step that matters

Brown the roast on all sides before braising. Browning creates Maillard flavor compounds on the meat surface that the long braise cannot produce, and the drippings become the base of the sauce.

Swap the orange

How well each one fits the dish's main ingredients (oregano, garlic, clove, olive, onion, celery, pepper):

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Orangethe original

Fit is the average pairing score against oregano, garlic, clove, olive, onion, celery, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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