Photography by Donna Samonte
Last February in one of my weekend get-aways in Miami, my friends brought me to dinner in an authentic Cuban restaurant (I can't remember the name) somewhere in Coconut Grove.
What in the world is vaca frita? Literally translates to "Fried Cow", it's yummy....addictive!!! This Cuban Shredded Beef recipe is simply a flank steak boiled with an onion, a bay leaf, peppercorn and sherry until tender, then shredded and sauteed with onions, lime juice and orange juice until crispy ( as far as I recall the taste of it).
It is usually served with rice, black bean soup and plantain...and here's my version.
Vaca Frita (Stir-Fried Beef)
Ingredients:
2 lbs Flank Steak
2 pcs Bay Leaf
10 Black Peppercorns
2 tbs Dry Sherry
1 Onion (Large-sliced)
2 tbs Olive Oil
1 Bell Pepper (Medium-diced)
1/2tbs Oregano
Seasoning rub:
2 tbs Lime Juice
2 tbs Lemon Juice
3 gloves Garlic (Finely minced)
½ tsp Ground Pepper
1 tsp Ground Onion Powder
1/2 tsp Ground Cumin
2 tsp Salt
*1 Onion (Small-sliced) for sauteing
Directions:
In a covered pot, place all ingredients at the bottom of the steak. Boil the steak in a covered pot with 3 cups of water. Simmer until tender for about an hour. When cooked, allow steak to cool down and once cooled place meat in a glass bowl and add seasoning rub.
Mix all the ingredients and rub it on the steak. Then after, cut into 2-inch chunks, shred it using your fingers and fork, and place in a glass bowl. Allow to marinate and set aside for at least 1 hour to overnight.
Remove the meat from the marinade and squeeze out the excess liquid. Heat the olive oil in a skillet or griddle in heat the oil over medium-high heat until fragrant and cook the beef shreds, add the onions and cook until the beef is crisp.
Sprinkle with the parsley, serve over white rice and black beans.
