Vaca Frita Shredded Beef Recipes

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.

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.

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.