Vaca Frita (Stir Fried Beef "Fried Cow")

Categories: Beef/veal | Cuba | Update | Archived

Serves: 4 Servings

Ingredients:

One 2 1/2-pound flank
-steak, cut in half
1 Bay leaf
1/4 c Fresh lime juice
1/4 c Fresh lemon juice
3 Cloves garlic, finely
-chopped
Salt and freshly ground
-black pepper to taste
1/2 c Pure Spanish olive oil
1 lg Onion, cut in half and each
-half thinly sliced
2 tb Finely chopped fresh parsley
1 Place the beef and bay leaf
-in a large saucepan, cover
-with salted

Instructions:
water, and cook over low heat, covered, until the meat is tender, 1 to 1
1/2 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")

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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