BOLICHE (Bo-Lee-Chay)

Ingredients Weight Measure
Buffalo eye of round (Rocky Mountain Buffalo SKU #1710) 4 ea.
TABASCO® brand Original Red Sauce 8 Tbsp.
Chorizo sausage in casing 48 oz.
Olive oil 2 cups
Salt and pepper to taste
Onions, diced 4 cups
Garlic cloves, skinned 20 ea.
Chorizo sausage, removed from casing and chopped 4 cups
Fresh thyme 2 Tbsp.
Crushed tomato 84 oz.
TABASCO® brand Original Red Sauce 4 oz.
Fresh rosemary 2 tsp.
Beef stock 2 cups
Cumin seed 2 Tbsp.
Whole fennel seed 1 Tbsp.


  1. Clean the buffalo eye of round, removing any silver skin.
  2. There are two ways you can stuff the eye with the chorizo sausage. The first is to use a long, thin boning knife to make a 2" slit that runs through the center of the roast, then pour 2 Tbsp. TABASCO® Sauce through the cut and stuff in a 12-oz. piece of the sausage with the casing on through the center. Or you can split it open lengthwise lay the 12-oz. piece of sausage in the casing in, coat with 2 Tbsp. TABASCO® Sauce and tie it back up with butcher's twine.
  3. Heat the 2 cups of olive oil in a large roasting pan on the stove.
  4. Salt and pepper the outsides of the roasts; brown all sides of the roasts evenly and set aside.
  5. Add onions, garlic cloves and chorizo sausage meat removed from casing to the oil and cook until the onions are caramelized.
  6. Add the remaining ingredients.
  7. Bring to a simmer and place the roasts back in the pan.
  8. Cover and place in a 300°F oven for 4 hours.
  9. Remove and roasts should be fork tender, if not, bake another hour.
  10. Remove roasts and place sauce on the stove and simmer until thick, salt and pepper to taste and skim off any excess oil.
  11. Serve 3 slices (around 8 oz.) of Boliche with the sauce...goes great with black beans and rice and a few fried plantains.