Vaca Frita (Stir Fried Beef "Fried Cow")

2 reviews, 5 star(s). 100% would make again

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1/2 c Spanish olive oil
1 12.5-pound flank steak
2 tb fresh parsley; Finely chopped
1 Bay leaf
1/4 c Fresh Lemon Juice
1/4 c Fresh lime juice
1 Place the beef and bay leaf
3 Cloves garlic; finely minced
1 lg Onion; cut in half and each

Original recipe makes 4



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

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I love vaca frita but I didn't how to prepare it. Thanks for sharing
diss11 5y ago

jorgemme 7y ago

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