VACA FRITA (CUBAN SHREDDED BEEF)
Absolutely wonderful! Simmered beef marinated overnight in lime, lemon and garlic, then sauteed with onion until slightly crispy (then I like to blast it with more fresh-squeezed lime juice!). The technique is almost like making homemade roast beef hash (without the potato). Prep time includes marinating beef overnight. Cook time is combination of two days (simmering of beef, then sauteeing).
Provided by EdsGirlAngie
Categories Roast Beef
Time 10h30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 715.3, Fat 57.9, SaturatedFat 19.8, Cholesterol 156.5, Sodium 135.3, Carbohydrate 4.9, Fiber 0.4, Sugar 1.4, Protein 42.1
VACA FRITA (PAN-FRIED BEEF)
This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.
Provided by fandreu
Categories World Cuisine Recipes Latin American Caribbean
Time 1h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 8.4 g, Cholesterol 38.3 mg, Fat 14.6 g, Fiber 1.6 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 267.7 mg, Sugar 3.1 g
VACA FRITA
I was 'turned on' to Vaca Frita after a good friend of mine married a man of Cuban descent. I was glad she did (marry him) because I discovered many good recipes since then and this one is my favorite.
Provided by Hey Jude
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the beef, quartered onion, tomato, carrot, and garlic cloves with 6 cups of water in a large pot.
- Bring to a boil over high heat.
- Skim off the scum that rises to the surface.
- Reduce the heat and simmer the beef, uncovered, skimming often, until tender, 30 to 40 minutes.
- Strain the meat, discard broth or save for another use.
- Let the meat cool.
- Using the tip of a knife, or your fingertips, tear the meat, along the grain, into the thinnest possible shreds.
- Toss the meat with the minced garlic, salt, and lime juice in a mixing bowl.
- Let marinate, covered, in the refrigerator for at least 15 minutes, or as long as overnight.
- About 5 minutes before serving, heat the oil in a non-stick frying pan until smoking.
- Add the meat and saute over medium-high heat until crisp, 3 to 4 minutes.
- Transfer the meat to plates or a platter with a slotted spoon or tongs.
- Add the sliced onion to the pan and fry until lightly browned, about 2 minutes.
- Top the Vaca Frita with the fried onion and serve at once, preferably with white rice and black beans.
Nutrition Facts : Calories 441.9, Fat 24, SaturatedFat 7.1, Cholesterol 100.3, Sodium 435.6, Carbohydrate 8.1, Fiber 1.4, Sugar 3.2, Protein 46.5
VACA FRITA
Steps:
- To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice. Season with salt and pepper, to taste.
VACA FRITA PAN-FRIED SHREDDED BEEF PATTIES
Steps:
- Pour the Mojito Marinade into the Ropa Vieja in the pan with the braising liquid, and mix it all up. Let the meat soak up all those good flavors for at least 4 hours.
- Grab one handful of shredded meat at a time, squeeze out as much of the marinade as you can, and shape the meat into a flattened patty about the size of your palm. Cover the bottom of a large skillet with 1/8 to 1/4 inch of oil, and get it heated up over medium. Add the patties and fry a few at a time in the oil, cooking them til crispy and richly browned on each side. Watch them carefully so they don't burn.
- Slide the fried patties onto a plate and serve 'em up with Black Beans & Rice.
More about "vaca frita cuban shredded beef food"
VACA FRITA (CUBAN SHREDDED BEEF) - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
4.6/5 (7)Category Main CourseCuisine CubanTotal Time 2 hrs 10 mins
- Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in 12-inch nonstick skillet over medium high heat. Reduce heat to low, cover, and gently simmer until beef is very tender, about 1 hour 45 minutes. (Check beef every 30 minutes, adding water so that bottom third of beef is submerged.) Remove lid from skillet, increase heat to medium, and simmer until water evaporates and beef starts to sizzle, 3 to 8 minutes.
- Using slotted spoon, transfer beef to rimmed baking sheet. Pour off and reserve fat from skillet. Rinse skillet clean and dry with paper towels. Place sheet of aluminum foil over beef and, using meat pounder or heavy sauté pan, pound to flatten beef into 1/8-inch-thick pieces, discarding any large pieces of fat. Some of beef should separate into shreds. Larger pieces that do not separate can be torn in half.
- Combine garlic, oil, and cumin in a small bowl. Combine orange juice and lime zest and juice in a second bowl.
VACA FRITA - COOK2EATWELL
From cook2eatwell.com
- Add the steak and beef broth to a large pot. If it’s a large piece cut it in half so it fits in the pot without folding or overlapping.
- Set the pot over high heat. When the broth comes to a boil lower the heat to medium and cook 15 minutes.
- Turn the steak, lower the heat to medium-low and cook 30 minutes. Turn the steaks again about halfway through the cooking time.
CUBAN VACA FRITA - LATIN STYLE FLANK STEAK - ANALIDA'S ...
From ethnicspoon.com
- In a large skillet saute the onions and garlic until translucent. Add the seasoned flank steak and brown lightly on both sides (about 2 minutes per side.) Add enough water to cover the meat.. Add bay leaves, cilantro sprigs and peppercorns.
VACA FRITA MAC & CHEESE (CRISPY CUBAN SHREDDED BEEF!) - A ...
From asassyspoon.com
- In a Dutch oven, add meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours (In a pressure cooker, this takes about 30 minutes). Transfer meat to a plate and shred with two forks.
- In a large bowl, add shredded meat, dry cooking wine, olive oil, lime juice, garlic powder, cumin, onion powder, salt, and pepper. Let the meat marinate at room temperature for 20 minutes.
- Meanwhile, make the mac and cheese. In a saucepan, cook macaroni according to package instructions until al dente. Drain and set aside.
PALEO VACA FRITA (PALEO, AIP, WHOLE30) - GRAZED & ENTHUSED
From grazedandenthused.com
- Heat 2 tablespoons olive oil in the Instant Pot insert using “Saute” function. Cook down onions for 5 minutes until softened and lightly browned.
- Meanwhile, chop beef using a large chefs knife into large palm-sized chunks (about 6 pieces). Add beef, garlic, 2 teaspoons sea salt, and thyme to the insert and toss well. Cook beef for 1 minute per side to lightly brown.
- Pour orange juice over beef. Seal Instant Pot lid and set the manual pressure cooker timer to 25 minutes.
VACA FRITA (CUBAN FRIED BEEF) - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
- Season the flank steak with 1 tbs of salt and 1 ½ tbs of garlic powder on each side. Cut the flank steak into four rectangular/square pieces. Place the steak in a pressure cooker along with ½ an onion, ½ green pepper, and 4 garlic cloves. Add 4 cups of water (this should be enough water to cover the meat). Cook under pressure for 10 minutes.
- While your flank steak is cooking, squeeze in 1/3 cup of orange, lemon, and lime juice. Stir together. Add the cumin, oregano, and black pepper and mix to combine. Also, at this time, cut the remaining onions into strips and mince the remaining garlic cloves.
- Once the flank steak is done cooking, remove from the pressure cooker and shred into pieces using two forks.
VACA FRITA: CRISPY BEEF RECIPE - LOURDES CASTRO | FOOD & …
From foodandwine.com
- In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.
- Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.
- Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.
VACA FRITA OR CUBAN SHREDDED BEEF - EASY SKILLET DINNER ...
From thatskinnychickcanbake.com
- Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in a large skillet over medium-high. Decrease heat to low, cover, and simmer until beef is tender, about 1 hour 45 minutes.
- Combine garlic, oil, and cumin in bowl. Mix together orange juice and lime zest and juice in another bowl.
- Remove lid, increase heat, and simmer until water evaporates and beef starts to fry, 5 minutes or so.Remove beef to rimmed baking sheet. Pour off and save fat from skillet. Wipe skillet dry with paper towels.
CUBAN CRISPY SHREDDED BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
- Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
- Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
- Season beef with remaining 1/4 teaspoon of salt.<br />Serve with rice, black beans and lime wedges as desired.
VACA FRITA: CRISPY BEEF RECIPE | MYRECIPES
From myrecipes.com
- In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.
- Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.
- Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.
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