Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chorizo-stuffed beef roast
Date: October 17, 2007
1 (3 pound) beef boneless eye of round
, , , roast or rolled rump roast
1/2 pound bulk chorizo
2 tablespoons olive oil or vegetable oil
1 average onion, chopped
3 cloves garlic, finely chopped
1 large green bell pepper, coarsely chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 (8 ounce) can tomato sauce
Cut a narrow (1-inch) 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 average heat until brown on all sides, about 15 minutes, 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.