| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Beef/veal, Cuba, Update, Archived |
4 |
Servings |
INGREDIENTS
|
|
One 2 1/2-pound flank steak, cut in half |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
c |
Fresh lemon juice |
| 3 |
|
Cloves garlic, finely chopped |
|
|
Salt and freshly ground black pepper to taste |
| 1/2 |
c |
Pure Spanish olive oil |
| 1 |
lg |
Onion, cut in half and each half thinly sliced |
| 2 |
tb |
Finely chopped fresh parsley |
| 1 |
|
Place the beef and bay leaf in a large saucepan, cover with salted |
INSTRUCTIONS
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")
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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