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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

	6 lb. Eye of Round Roast, trimmed
	½ lb. Chorizo Sausage, casing removed and coarsely chopped
	½ lb. lean Ham, chopped
	2 slices Bacon, very finely chopped
	2 large Onions, peeled, ends discarded, chopped coarsely
	4 cloves Garlic, peeled, mashed and finely minced
	1 large Green Pepper, both ends discarded, seeded, pith removed and sliced
	1 Cup Celery, finely chopped
	¼ teaspoon Ac'cent™ Flavor Enhancer
	1 cup Orange Juice
	Juice of ½ Lime
	6 Tablespoons Olive Oil
	½ cup good very dry Red Wine
	2 Tablespoons Parsley, stems removed, finely chopped
	5 fresh Bay Leaves
	3 teaspoons Salt
	1 teaspoon ground Black Pepper
	6' Butchers Twine

Cut a deep pocket lengthwise along the center of beef, leaving both ends uncut.
In a bowl, mix chorizo, salt, pepper, ham, bacon, garlic and one onion thoroughly.
Stuff the pocket very full with the mixture.
Tie the stuffed roast closed, tightly.

Mix orange juice, lime juice, pepper, onion, celery, bay leaves, parsley and peppers.
Pour mixture over roast and marinate in a zip-lock type bag overnight, turning from time to time.

After marinating, brown roast in olive oil on all sides, in a heavy, very hot pan.
De-glaze pan with wine and marinating liquid.
Add in the Ac'cent™ Flavor Enhancer.
Place browned roast to CrockPot™ or Dutch oven. Add wine and marinating liquid from de-glazed pan.
Cook over low heat 8 hours.
Remove and discard bay leaves
Strain the sauce and serve broth with the stuffed roast.

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