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
VENEZUELAN SHREDDED BEEF
Similar to Cuban ropa vieja, this hearty dish is part of a pabellon (''flag plate'') along with black beans, white rice seasoned with onion and peppers, and slices of fried ripe plantain. Or serve with roasted or mashed potatoes or stuffed into arepas. Found this treasure appropriately enough in the Miami Herald who adapted it from The South American Table by Maria Baez Kijac, (Harvard Common Press, 2003).
Provided by Busters friend
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1 ½ hours. Let cool in stock. Remove meat and shred with your fingers. Strain the stock and set aside.
- In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally. Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes. Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes. If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy. Taste for salt and pepper.
Nutrition Facts : Calories 311.9, Fat 18.9, SaturatedFat 5.1, Cholesterol 46.6, Sodium 162.2, Carbohydrate 9.8, Fiber 2.1, Sugar 4.8, Protein 25.8
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.
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
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VACA FRITA: CRISPY BEEF RECIPE - LOURDES CASTRO | FOOD
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5/5 Total Time 2 hrsServings 6
- 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 (CUBAN SHREDDED BEEF) - THE GIRL WHO ATE …
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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.
- Heat 1 1/2 teaspoons reserved fat in now-empty skillet over high heat (don't discard the rest yet). When fat begins to sizzle, add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is golden brown. Add chicken broth or vinegar and cook until liquid evaporates. Remove onions from the pan. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes. It's important to get it nice and crisp.
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