Hi Jill,

Living near Tampa where there is a huge Cuban influence I have seen many
variations of Boliche. The cut most often used for this dish around here is
eye round.
I did a quick Google search and saw recipes using eye round (Food TV
Network) and some others using various chuck roasts.

Hope that helps.. (another) Jill

"J Krugman" > wrote in message
...
>
>
> I want to make a braised beef recipe that I got from a Cuban friend.
> This recipe calls for a cut that Cubans call "boliche", but that
> probably has no perfect equivalent in the US, since the animal is
> cut differently in the two countries. Does anybody know what part
> of the animal "boliche" comes from? And what's the American cut
> that's closest to boliche?
>
> Thanks!
>
> Jill
>