Vaca Frita (stir Fried Beef "fried Cow")
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cuban | Archived, Beef/veal, Cuba, Update | 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 | Onion, cut in half and each | |
| half thinly sliced | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 75.6mg
Sodium: 306.8mg
Potassium: 601.2mg
Carbohydrates: 9.5g
Fiber: 2.9g
Sugar: 2.6g
Protein: 29.4g