Best Mimis Vaca Frita 62294 Recipes

VACA FRITA (PAN-FRIED BEEF)

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.

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.

MIMI'S VACA FRITA

Steps:

• 1) De-fat the brisket as much as possible. 2) Cut the brisket into 3" x 3" pieces. 3) Add the brisket to the pressure cooker and add water to cover by 1/2". 4) Add the whole 1/4 onion and a couple pinches of salt. 5) Cook on high pressure for 30 minutes. (You may need more time depending on your cooker) 6) Allow to sit for an additional 15 minutes before releasing pressure. 7) Using the meat mallet pound the brisket to separate the fibers then shred. 8) Add the minced garlic to the shredded meat. 9) Add mojo and salt to taste. 10) Allow the meat to marinade for 1 hour. 11) Fry the sliced onions and the beef in 1-2 Tbsp of oil on medium-high until the beef is well browned and slightly crispy.

VACA FRITA

Steps:

• Place the beef and bay leaf in a large saucepan, cover with salted 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).
• When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl.
• Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.
• Remove the meat from the marinade and squeeze out the excess liquid.
• In a large skillet, heat the oil over med-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes.
• Add the onions and cook until the beef is crisp, another 5 minutes.
• Sprinkle with the parsley and serve over white rice.

VACA FRITA (CUBAN SHREDDED BEEF)

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.