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vaca Frita (cuba) 1 (2 1/2 Pound) Flank Steak, Cut In Half
(or Chuck Steak Or Roast)
1 Bay Leaf
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Lemon Juice
3 Cloves Garlic, Finely Chopped
salt And Pepper, To Taste
1/2 Cup Olive Oil
1 Large Onion, Cut In Half And Each Half Thinly Sliced
2 Tablespoons Finely Chopped Fresh Parsley 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 (chuck Roast May Take A Little Longer). 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 Medium-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. |
