Vaca Frita (Stir Fried Beef "Fried Cow")

Recipe Ingredients

		One 2 1/2-pound flank - steak, cut in half
1		Bay leaf
1/4 cup	59ml	Fresh lime juice
1/4 cup	59ml	Fresh lemon juice
3		Garlic - finely
		Salt and freshly ground - black pepper to taste
1/2 cup	118ml	Pure Spanish olive oil
1 cup	62g / 2.2oz	Onion - cut in half and (large) each thinly sliced
2 tablespoons	30ml	Finely chopped fresh parsley

Recipe Instructions

1. Place the beef and bay leaf in a large saucepan. Add the salt and enough water to cover 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 non-reactive 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.

4. Stir well, and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve with Arroz Blanco.

Source:
Mary Urrutia Randelman "Memories of a Cuban Kitchen"

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