Vaca Frita (stir Fried Beef "fried Cow") Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
One 2 1/2-pound flank steak, cut in half
1 each: Bay leaf,
1/4 cup: Fresh lime juice,
1/4 cup: Fresh lemon juice,
3 each: Cloves garlic, finely chopped
Salt and freshly ground black pepper to taste,
1/2 cup: Pure Spanish olive oil,
1 large: Onion, cut in half and each half thinly sliced
2 tbsp: Finely chopped fresh parsley,
1 each: Place the beef and bay leaf in a large saucepan, cover with salted
Directions:
water, 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 nonreactive 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. Stir well, and cook
until the beef is crisp, another 5 minutes. Sprinkle with the parsley
and serve with Arroz Blanco Makes 4 to 6 servings Mary Urrutia
Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) VACA FRITA
Stir-Fried Beef ("Fried Cow")
Source from luhu.jp
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 nonreactive 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. Stir well, and cook
until the beef is crisp, another 5 minutes. Sprinkle with the parsley
and serve with Arroz Blanco Makes 4 to 6 servings Mary Urrutia
Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) VACA FRITA
Stir-Fried Beef ("Fried Cow")
Source from luhu.jp
Tags
Beef