VACA FRITA (PAN-FRIED BEEF)
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
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 WITH A TROPICAL TUBER HASH CAKE AND CARAMELIZED ONIONS
Provided by Food Network
Time 2h45m
Yield 6 servings
Number Of Ingredients 41
Steps:
- For the Marinade:
- Season the meat with cumin and black pepper. Sear it in high heat until nicely browned on all sides in a hot skillet with a touch of canola oil. Reserve.
- Heat the meat broth in a saucepan over low heat.
- Heat a large soup pot on medium heat with the bacon in it. Stir. When the bacon is almost cooked, add the butter. Allow the buttter to melt. Now add the garlic, red onion, carrot, celery, and bay leaf. Turn up the heat to fairly high. Cook about 10 minutes or until the point where some caramelization has occurred. Now add the broth and the skirt steak. Bring to a boil. Skim off any impurities and reduce the heat to medium-low. Cook for 1 1/2 hours.
- Strain off the broth through a fine strainer and reserve the meat in a bowl to cool slightly. Discard the vegetables.
- Reduce the cooking broth to a fairly intense consistency and reserve.
- Place each piece of meat on a cutting board and cover it with plastic wrap. Pound the meat with a hammer to cause the meat to separate into strands. Pull the meat apart and put it in a bowl.
- Mix the marinade ingredients together well and add them to the shredded meat. Allow the marinade to season the meat overnight in the refrigerator. The next day: Discard the marinade and allow the meat to warm up a little before cooking it for the second time.
- Heat a large skillet. Add a little light cooking oil and fry the meat in it, stirring well, until crispy and brown. Season with salt and pepper. Reserve the meat in a bowl. "Dress" the shredded cooked strands of meat in a ratio of 17 ounces of meat to 5 ounces of the reduced broth. (Reserve the extra broth to spoon around the hash cake.) Reserve.
- Form the hash cake in the bottom of each serving dish. Top with the Caramelized Onions and the cooked meat. Serve with more of the broth.
- Preheat the oven to 375 degrees F. Peel, dice, and blanch the sweet potato, bonito, and yucca. Toss with the butter, olive oil, salt, and pepper. Oven roast until all are easily pierced with a small knife. Place them in a bowl.
- Saute the bacon until it starts to crisp. Add the butter and vegetables and saute. Remove from the heat while still al dente.
- Mix together the roasted garlic, vinegar, parsley, and cilantro. Toss with the roasted potatoes and the sauteed vegetables. Reheat in the oven to order.
- Heat a large saute pan over high heat. Add the olive oil and butter. When it begins to foam, add the onions and stir well once to coat. Now let it caramelize nicely, stirring and pushing the onions around only a little bit from time to time. When the onions are nicely colored, about 8 to 10 minutes, turn the heat down to medium and cook another 10 minutes.
- Now sprinkle the sugar over them. Stir gently again and let cook for 1 minute. Now add the vinegar and stir 1 last time. Let reduce until almost no liquid remains, about 1 to 2 minutes. Season the onions and remove them to a bowl until needed. Keep warm.
VACA FRITA
Steps:
- To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice. Season with salt and pepper, to taste.
VACA FRITA (CUBAN SHREDDED BEEF)
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
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
VACA FRITA (DAISY)
Number Of Ingredients 12
Steps:
- Bring ingredients through peppercorns to a boil in large pot. Simmer 2 hrs. Let cool. Strain & save broth. Pound steak to about 1/2 in thick. Season both sides with adobo up to 2 days in advance. Cut steak into 1 in strips. Pour 1/4 in oil in skillet & fry until crispy.
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VACA FRITA (CUBAN FRIED BEEF) - FOR THE …
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4.7/5 (21)Servings 8Cuisine Cuban, HispanicCategory Dinner, Lunch, Main Course
- Season the flank steak with 1 tbs of salt and 1 ½ tbs of garlic powder on each side. Cut the flank steak into four rectangular/square pieces. Place the steak in a pressure cooker along with ½ an onion, ½ green pepper, and 4 garlic cloves. Add 4 cups of water (this should be enough water to cover the meat). Cook under pressure for 10 minutes.
- While your flank steak is cooking, squeeze in 1/3 cup of orange, lemon, and lime juice. Stir together. Add the cumin, oregano, and black pepper and mix to combine. Also, at this time, cut the remaining onions into strips and mince the remaining garlic cloves.
- Once the flank steak is done cooking, remove from the pressure cooker and shred into pieces using two forks.
- Heat 6 tbs of oil over medium-high heat. Once hot, add the shredded flank steak and half of the onions and all the garlic. Stir to coat with oil and let it cook for five minutes. After five minutes add about 1/3 of the citrus and seasoning mixture and stir. Let it cook for another five minutes without stirring so that the steak starts to become crispy. After these five minutes, add the remaining onions and another 1/3 of the citrus and seasoning mixture and stir to combine. Allow to cook for another five minutes and add the remaining citrus and seasoning mixture. Cook for another five minutes. Each time you mix the steak, you should notice that the steak in the bottom is becoming crispy.
VACA FRITA (CUBAN SHREDDED BEEF) - THE …
From the-girl-who-ate-everything.com
4.6/5 (8)Category Main CourseCuisine CubanTotal Time 2 hrs 10 mins
- Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in 12-inch nonstick skillet over medium high heat. Reduce heat to low, cover, and gently simmer until beef is very tender, about 1 hour 45 minutes. (Check beef every 30 minutes, adding water so that bottom third of beef is submerged.) Remove lid from skillet, increase heat to medium, and simmer until water evaporates and beef starts to sizzle, 3 to 8 minutes.
- Using slotted spoon, transfer beef to rimmed baking sheet. Pour off and reserve fat from skillet. Rinse skillet clean and dry with paper towels. Place sheet of aluminum foil over beef and, using meat pounder or heavy sauté pan, pound to flatten beef into 1/8-inch-thick pieces, discarding any large pieces of fat. Some of beef should separate into shreds. Larger pieces that do not separate can be torn in half.
- Combine garlic, oil, and cumin in a small bowl. Combine orange juice and lime zest and juice in a second bowl.
- Heat 1 1/2 teaspoons reserved fat in now-empty skillet over high heat (don't discard the rest yet). When fat begins to sizzle, add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is golden brown. Add chicken broth or vinegar and cook until liquid evaporates. Remove onions from the pan. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes. It's important to get it nice and crisp.
VACA FRITA: CRISPY BEEF RECIPE - LOURDES …
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- In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.
- Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.
- Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.
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