VACA FRITA RECIPE - (4.5/5)
Provided by montero766
Number Of Ingredients 16
Steps:
- Instructions: Place the steak in a pot or deep pan, and just enough water until the beef is covered. Add the bay leaves and peppercorns. Cover the pot, and simmer until the meat is tender, about 1 ½ hours. Remove pot from heat, and allow the contents to cool down. When the steak is still warm but not especially hot, remove it from the pot. On a plate or in a nonreactive container, shred the beef using two forks, or pull the beef apart using your fingers. Add the seasonings, sherry and lime juice, and mix them into the beef using your hands. Set aside. Add two tablespoons of olive oil to a frying pan over medium heat. Add onions, bell peppers, and sautee until the onions are tender (about 5-8 minutes). Turn the heat up to medium-high, then add the shredded beef. Cook the beef for 5-15 minutes, until it is crispy. Remove from heat and serve with lime wedges. It can be served by itself, with white rice on the side, or with moros y cristianos. Serves 4-6. Cooking Variations For some, it is common to place the cooled pot in the fridge after the meat has simmered, and let it marinate overnight before frying the following day. The leftover beef broth can also be used for soups or other recipes. Rather than shred the beef, some Cubans will simply cut the meat (with the grain) into small strips after simmering. In that case, after cutting the beef you will want to pound it with a mallet until the pieces are about half as thick as before. Not everyone cooks vaca frita with bell peppers, so it's not uncommon to leave them out. And although some cooks will add a splash of lime juice to the beef immediately after cooking, adding lime wedges means people can squeeze juice on as they see fit.
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Ephraime Tagese
[email protected]I'm not sure what I did wrong, but this recipe didn't turn out well. The meat was tough and the sauce was too salty.
daniel taban
[email protected]This recipe was a disaster! The meat was dry and tough, and the sauce was bland. I would not recommend this recipe to anyone.
Dakota
[email protected]The meat was a bit tough, but the sauce was delicious. I would recommend cooking the meat for a longer period of time.
Ethan Lugo
[email protected]This recipe was a bit too sweet for my taste. I would recommend using less sugar in the sauce.
Kamora Gilbert
[email protected]This is my go-to recipe for vaca frita. The meat is always fall-apart tender and the sauce is delicious. I love serving it with rice and beans.
MD Hasan Ahmed Ali
[email protected]I love this recipe! The meat is always so tender and juicy, and the sauce is the perfect balance of sweet and savory.
Dimaboy Thato
[email protected]This recipe is a great way to use up leftover flank steak. The meat was tender and flavorful, and the sauce was tangy and delicious.
Tely Murphy
[email protected]I've never made vaca frita before, but this recipe made it easy. The meat turned out perfect and the sauce was delicious.
Mohamed Abdelwarith
[email protected]This recipe was easy to follow and the results were delicious. The meat was flavorful and the sauce was tangy and sweet.
Ashfaq Ghafoor
[email protected]I made this dish for my family and they loved it! The meat was so tender and the sauce was amazing.
Rosa Gonzales
[email protected]This recipe is a keeper! The meat was fall-apart tender and the sauce was delicious. I served it with rice and beans, and it was a perfect meal.
ABC
[email protected]I've tried many vaca frita recipes, but this one is by far the best. The marinade really infuses the meat with flavor, and the cooking method results in perfectly tender and juicy meat.
SubBastion Bastion
[email protected]This vaca frita recipe was a huge hit at my last party! The meat was so tender and flavorful, and the sauce was the perfect balance of sweet and savory. Everyone raved about it.