Best Vaca Frita Cuban Shredded Beef Recipes

VACA FRITA (PAN-FRIED BEEF)

Steps:

• Cut 1 onion in half and thinly slice the remaining onion. Set aside.
• Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
• Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
• Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.

VACA FRITA (CUBAN SHREDDED BEEF)

Steps:

• Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours.
• Cool at room temperature; reserve cooking water for another use if you wish.
• When beef is cool, shred and place in a glass container.
• Combine lime juice, lemon juice and garlic; mix into meat.
• Season with salt and pepper and marinate overnight.
• (The sirloin roast is excellent at"soaking up" the juices!) Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't) and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes.
• Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned.
• Squeeze more lime juice on meat and serve over rice.

VACA FRITA (SHREDDED BEEF)

Steps:

• 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.
• 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.
• 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.
• 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.
• Transfer the mixture to a large plate. Repeat sautéing with the remaining ingredients. Serve with rice and lime wedges.