Vaca frita (stir fried beef \"fried cow\")

Yield: 4 Servings

Measure Ingredient
\N \N One 2 1/2-pound flank steak, cut in half
1 each Bay leaf
¼ cup Fresh lime juice
¼ cup Fresh lemon juice
3 eaches Cloves garlic, finely chopped
\N \N Salt and freshly ground black pepper to taste
½ cup Pure Spanish olive oil
1 large Onion, cut in half and each half thinly sliced
2 tablespoons Finely chopped fresh parsley
1 each Place the beef and bay leaf in a large saucepan, cover with salted

water, and cook over low heat, covered, until the meat is tender, 1 to 1½ hours. Remove the meat from the stock and allow to cool at room temperature (save the stock for another use). 2. When the meat is cool, cut it into 2-inch chunks, shred it using your fingers, and place in a large nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover, and refrigerate at least 1 hour, or overnight. 3. Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring, 6 to 8 minutes.

Add the onions and cook, stirring, 5 minutes. Stir well, and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve with Arroz Blanco Makes 4 to 6 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) VACA FRITA Stir-Fried Beef ("Fried Cow")

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