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 WITH A TROPICAL TUBER HASH CAKE AND CARAMELIZED ONIONS
Provided by Food Network
Time 2h45m
Yield 6 servings
Number Of Ingredients 41
Steps:
- For the Marinade:
- Season the meat with cumin and black pepper. Sear it in high heat until nicely browned on all sides in a hot skillet with a touch of canola oil. Reserve.
- Heat the meat broth in a saucepan over low heat.
- Heat a large soup pot on medium heat with the bacon in it. Stir. When the bacon is almost cooked, add the butter. Allow the buttter to melt. Now add the garlic, red onion, carrot, celery, and bay leaf. Turn up the heat to fairly high. Cook about 10 minutes or until the point where some caramelization has occurred. Now add the broth and the skirt steak. Bring to a boil. Skim off any impurities and reduce the heat to medium-low. Cook for 1 1/2 hours.
- Strain off the broth through a fine strainer and reserve the meat in a bowl to cool slightly. Discard the vegetables.
- Reduce the cooking broth to a fairly intense consistency and reserve.
- Place each piece of meat on a cutting board and cover it with plastic wrap. Pound the meat with a hammer to cause the meat to separate into strands. Pull the meat apart and put it in a bowl.
- Mix the marinade ingredients together well and add them to the shredded meat. Allow the marinade to season the meat overnight in the refrigerator. The next day: Discard the marinade and allow the meat to warm up a little before cooking it for the second time.
- Heat a large skillet. Add a little light cooking oil and fry the meat in it, stirring well, until crispy and brown. Season with salt and pepper. Reserve the meat in a bowl. "Dress" the shredded cooked strands of meat in a ratio of 17 ounces of meat to 5 ounces of the reduced broth. (Reserve the extra broth to spoon around the hash cake.) Reserve.
- Form the hash cake in the bottom of each serving dish. Top with the Caramelized Onions and the cooked meat. Serve with more of the broth.
- Preheat the oven to 375 degrees F. Peel, dice, and blanch the sweet potato, bonito, and yucca. Toss with the butter, olive oil, salt, and pepper. Oven roast until all are easily pierced with a small knife. Place them in a bowl.
- Saute the bacon until it starts to crisp. Add the butter and vegetables and saute. Remove from the heat while still al dente.
- Mix together the roasted garlic, vinegar, parsley, and cilantro. Toss with the roasted potatoes and the sauteed vegetables. Reheat in the oven to order.
- Heat a large saute pan over high heat. Add the olive oil and butter. When it begins to foam, add the onions and stir well once to coat. Now let it caramelize nicely, stirring and pushing the onions around only a little bit from time to time. When the onions are nicely colored, about 8 to 10 minutes, turn the heat down to medium and cook another 10 minutes.
- Now sprinkle the sugar over them. Stir gently again and let cook for 1 minute. Now add the vinegar and stir 1 last time. Let reduce until almost no liquid remains, about 1 to 2 minutes. Season the onions and remove them to a bowl until needed. Keep warm.
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 (DAISY)
Number Of Ingredients 12
Steps:
- Bring ingredients through peppercorns to a boil in large pot. Simmer 2 hrs. Let cool. Strain & save broth. Pound steak to about 1/2 in thick. Season both sides with adobo up to 2 days in advance. Cut steak into 1 in strips. Pour 1/4 in oil in skillet & fry until crispy.
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
More about "vaca frita daisy recipes"
VACA FRITA - COOK2EATWELL
From cook2eatwell.com
Ratings 10Calories 321 per servingCategory Main Course
- 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.
- Remove the pot from the heat; place the flank steak on a cutting board or a pan. When it’s cool enough to handle, shred the steak to resemble thin strings.
ROPA VIEJA RECIPE | BON APPéTIT
From bonappetit.com
VACA FRITA (CUBAN SHREDDED BEEF) - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
VACA FRITA: CRISPY BEEF RECIPE - LOURDES CASTRO - FOOD
From foodandwine.com
3/5 Total Time 2 hrs
- 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 CRISPY SHREDDED BEEF) - GYPSYPLATE
From gypsyplate.com
4.8/5 (10)Category Main CoursesCuisine LatinTotal Time 3 hrs 10 mins
VACA FRITA (CUBAN FRIED BEEF) - FOR THE LOVE OF SAZóN
From fortheloveofsazon.com
VACA FRITA | CUBAN SHREDDED BEEF - THE CASTAWAY KITCHEN
From thecastawaykitchen.com
DISCOVERNET | INSTANT POT VACA FRITA RECIPE THAT’S A DISH THAT’LL …
From discovernet.io
EASY VACA FRITA - WHOLE30, PALEO | PRIMALGOURMET
From cookprimalgourmet.com
VACA FRITA RECIPE BY DOUGLAS RODRIGUEZ - TASTING TABLE
From tastingtable.com
INSTANT POT VACA FRITA RECIPE - MASHED.COM
From mashed.com
SARA'S WEEKNIGHT MEALS | WETA
From weta.org
VACA FRITA - TRADITIONAL CUBAN RECIPE | 196 FLAVORS
From 196flavors.com
SLOW COOKER CUBAN VACA FRITA — THE CURIOUS COCONUT
From thecuriouscoconut.com
VACA FRITA: CRISPY BEEF RECIPE | MYRECIPES
From myrecipes.com
CUBAN VACA FRITA - LATIN STYLE FLANK STEAK - ANALIDA'S …
From ethnicspoon.com
BEST VACA FRITA RECIPE - HOW TO MAKE VACA FRITA
From food52.com
You'll also love