Recipe for cooking chorizo-stuffed beef roast
Recipes from Peru, Brazil and South America :: South American Main Dish Meats
1 (3 pound) beef boneless eye of round
roast or rolled rump roast
1/2 pound bulk chorizo
2 Tbsp. olive oil or canola (or other vegetable) oil
1 med. onion, chopped
3 cloves garlic, finely chopped
1 large green bell pepper, coarsely chopped
1 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. pepper
2 bay leaves
1 (8 ounce) can tomato sauce
Cut a narrow (1-in.) X shape all the way through the center of the beef roast with long, thin sharp knife. Fill X cuts with sausage. Heat oil in Dutch oven until hot. Cook beef over med. heat until brown on every side, about 15 mins.; drain fat.
Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 2 to 2 1/2 hours.
Remove bay leaves. Slice beef; arrange on platter. Skim fat from sauce. Pour some of the sauce over beef.
Serve beef with remaining sauce and hot cooked black beans or rice, if desired.
