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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|Serving Size: 1 Serving (1489g)|
|Recipe Makes: 4|
|Calories from Fat: 1147 (47%)|
|Amt Per Serving||% DV|
|Total Fat 127.5g||170 %|
|Saturated Fat 45.4g||227 %|
|Monounsaturated Fat 60.6g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 490mg||151 %|
|Sodium 759.5mg||26 %|
|Potassium 4691.2mg||123 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.5g|
|Protein 297.7g||425 %|
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Calories per serving: 2432
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