| Recipe: | Vaca Frita (Stir Fried Beef "Fried Cow") |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 4 |
| Difficulty: | N/A |
| Ingredients: | One 2 1/2-pound flank steak, cut in half
1 bay leaf
1/4 cup(s) Fresh lime juice
1/4 cup(s) Fresh lemon juice
3 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
1/2 cup(s) Pure Spanish olive oil
2 tbsp Finely chopped fresh parsley
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| 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, cutit 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")
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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