Best 2 Vaca Frita Crispy Beef Recipes

## Vaca Frita: A Culinary Journey into Crispy Beef Delight

Immerse yourself in the tantalizing world of Vaca Frita, a delectable Cuban dish that captures the essence of crispy, flavorful beef. This culinary masterpiece begins with flank steak, skillfully sliced against the grain to create tender, juicy morsels. Enhanced with a vibrant blend of spices, the beef undergoes a transformative journey, emerging from the sizzling pan with a golden-brown crust and an aroma that teases the senses. Accompany this crispy delight with a selection of delectable sides, including the classic Cuban black beans, fluffy white rice, and tangy, pickled onions. Elevate your Vaca Frita experience with our curated collection of recipes, each offering unique variations to satisfy every palate. From the traditional Cuban Vaca Frita to innovative twists like the Dominican-style Vaca Frita and the tantalizing Vaca Frita Empanadas, our culinary adventure promises an explosion of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

VACA FRITA (PAN-FRIED BEEF)

Vaca Frita (Pan-Fried Beef) image

This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.

Provided by fandreu

Categories World Cuisine Recipes Latin American Caribbean

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 large onions
1 (1 1/2-pound) flank steak, cut into 4 pieces
1 green bell pepper, quartered
1 bay leaf
2 cloves garlic, smashed
½ teaspoon salt
¼ cup fresh lime juice
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 teaspoons butter
salt and freshly ground black pepper to taste
1 lime, cut into wedges

Steps:

Cut 1 onion in half and thinly slice the remaining onion. Set aside.
Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 8.4 g, Cholesterol 38.3 mg, Fat 14.6 g, Fiber 1.6 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 267.7 mg, Sugar 3.1 g

VACA FRITA (CUBAN SHREDDED BEEF)

Vaca Frita (Cuban Shredded Beef) image

Absolutely wonderful! Simmered beef marinated overnight in lime, lemon and garlic, then sauteed with onion until slightly crispy (then I like to blast it with more fresh-squeezed lime juice!). The technique is almost like making homemade roast beef hash (without the potato). Prep time includes marinating beef overnight. Cook time is combination of two days (simmering of beef, then sauteeing).

Provided by EdsGirlAngie

Categories Roast Beef

Time 10h30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs roast (I use a sirloin roast for less fat, but you can use chuck roast)
3 bay leaves
4 tablespoons fresh lime juice
4 tablespoons fresh lemon juice
2 cloves garlic, finely minced
4 tablespoons olive oil
1/2 large onion, thinly sliced
fresh parsley, as desired

Steps:

Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours.
Cool at room temperature; reserve cooking water for another use if you wish.
When beef is cool, shred and place in a glass container.
Combine lime juice, lemon juice and garlic; mix into meat.
Season with salt and pepper and marinate overnight.
(The sirloin roast is excellent at"soaking up" the juices!) Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't) and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes.
Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned.
Squeeze more lime juice on meat and serve over rice.

Nutrition Facts : Calories 715.3, Fat 57.9, SaturatedFat 19.8, Cholesterol 156.5, Sodium 135.3, Carbohydrate 4.9, Fiber 0.4, Sugar 1.4, Protein 42.1

Tips:

Choose flank steak or skirt steak for the best results. These cuts are tender and flavorful, and they will hold up well to the cooking process.
Make sure to slice the steak against the grain. This will help to tenderize the meat and make it easier to chew.
Use a flavorful marinade to infuse the steak with flavor. The marinade can be made with a variety of ingredients, such as garlic, onions, citrus juice, and spices.
Cook the steak over high heat to create a crispy crust. You can use a grill, a сковорода, or a deep fryer.
Serve the vaca frita with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Vaca frita is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover steak, and it is also a perfect meal for a party or potluck. With its crispy crust and flavorful marinade, vaca frita is sure to be a hit with everyone who tries it.