| 3 | lb. | boliche(eye of round) roast stuffed with ham and chorizo |
| 2 | large | onions peeled and chopped |
| 1 | large | green pepper seeded and chopped |
| 3 | cloves | garlic pressed or minced |
| 6 | tbsp. | prue olive oil |
| 2 | bay leaves | |
| 2 | cubes | beef bouillon |
| 1/2 | C | red wine |
| water | to cover 1/2 the meat | |
NOTE: If you cannot find a boliche cut of beef witch is the eye of the round; have butcher cut a 3 lb. eye of round and then make a pocket in the center of roast from front to back. In this pocket you place the stuffing of diced ham and chorizo. Do not substitute any other saussage for the chorizo. Chorizos are Spanish sausages that have a smoky flavor.