Cuban bowling

Ingredients

• 1.4 to 2.3 kg of beef, cut into “eye round” pieces, roasted
• 4 chorizo sausages (Goya brand), cut into quarters
• 2 tablespoons of Goya seasoning
• 2 teaspoons of saffron
• 6 cloves of garlic, chopped
• 6 cloves of allspice
• 1 large onion, chopped
• 1 large bell pepper and 1 orange
• 3 bay leaves
• 1 to 2 tablespoons of oregano (in a generous amount)
• 3 tablespoons of Spanish green olive oil with chili peppers
• 3 tablespoons of capers
• 1 package of Goya seasoning with saffron colour
• 1 glass of red wine
• 1 jar (790 g) of tomato sauce
• 1/4 cup of olive oil
• One package of Badia cilantro

Make slits in the meat, then fill them with chorizo pieces (following the direction of the meat fibers).

Lightly rub the meat with the adobo spice mixture.

Sear the meat on all sides in a hot pan to trap the juices. Remove from the pan and place in a large roasting dish, covered.

In the same pan where you seared the meat, add the saffron, garlic, onion, bell pepper, bay leaves, oregano, olives, capers, and the Sazon spice blend. Continue cooking until the onion becomes translucent.

Deglaze with red wine, reduce the heat, and let it simmer for about 5 minutes. Add the cilantro and tomato puree, then mix well.

Pour cette préparation, combine all the ingredients and pour over the mixture onto the beef. Then, bake in the oven at 160 °C (325 °F) for 1 hour 30 minutes to 2 hours, or until the meat is tender. Turn the meat occasionally and baste with the sauce to ensure even cooking and optimal flavor.

To serve.