Vaca Frita (Shredded Beef) |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A wonderful Cubano recipe that can use a variety of beef cuts - flank steak is too dear for me but skirt steak & bottom round roast have responded well for me. Serve with white rice & lime wedges - the little key limes if you can get them. Found in the Miami Herald & adapted from !Sabor! A Passion for Cuban Cuisine. Ingredients:
1 bay leaf |
2 lbs flank steaks |
1 teaspoon salt (to taste) |
1/2 teaspoon pepper |
1/2 cup sour orange juice (or 1/4 cup each lime and orange juices) |
1/4 cup lime juice |
4 tablespoons olive oil |
3 garlic cloves, minced |
2 medium onions, thinly sliced |
Directions:
1. Bring 2 quarts salted water to a boil in a large stock pot. Add the bay leaf and meat, reduce heat, cover and simmer 2 hours.
2. Drain the meat and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred it along the grain into strips.
3. Season the meat with salt and pepper and place it in a shallow, nonreactive dish. Pour on the citrus juices and let it marinate at least 30 minutes. Drain the meat and set it aside.
4. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until it is almost smoking. Add half the meat and half the garlic; sauté, stirring often, 7 to 10 minutes. Add half the onions and sauté about 5 minutes, until the edges of the beef become crispy.
5. Transfer the mixture to a large plate. Repeat sautéing with the remaining ingredients. Serve with rice and lime wedges.
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