Boliche [eye round]

• 1 3lb. boliche stuffed with ham and chorizo
• 2 large onions, peeled and chopped
• 1 large green pepper, seeded and chopped
• 3 cloves garlic, minced
• 4 tbsp. Vigo Extra Virgin Olive Oil
• 2 bay leaves
• 3 beef bouillon
• water, sufficient to cover 3/4 of the boliche

Place boliche in a large dutch oven or roasting pan. Add onions, green pepper, garlic and olive oil. Brown vegetables and boliche in pan.When boliche is browned on all sides, add water. Using a spatula, scrape crust from bottom of pan. Add bouillon, bay leaves, salt and pepper to taste. Cover, cook on stove or in the oven (at 350°) for about 1 hour, turn boliche, continue cooking another 1 hour to 1 1/2 hours until done. Remove from pan, let cool about 10 minutes, slice with electric knife. Place slices in serving dish and pour gravy over boliche.

*Serves 6 to 8 people