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")