Vaca Frita
Traditional Cuban Dish. I found this version on the internet. The method to prepare it sounded interesting
Traditional Cuban Dish. I found this version on the internet. The method to prepare it sounded interesting
- Carbohydrate 4.34651931369424 g
- Cholesterol 52.9191098333333 mg
- Fat 15.4365921038839 g
- Fiber 0.651429009751167 g
- Protein 32.651336378558 g
- Saturated Fat 5.14743244622568 g
- Serving Size 1 1 Serving (196g)
- Sodium 93.9943680544624 mg
- Sugar 3.69509030394307 g
- Trans Fat 1.64791075085802 g
- Calories 292 calories
Step-by-step
- In a large saucepan combine the flank steak, bay leaf and 1 teaspoon of salt. Bring to a boil. Reduce to a simmer and cook, covered for 2 hours.
- Remove the meat and allow to cool to room temperature.
- Once cooled shred the meat and place in a plastic bag and add the lime juice, lemon juice, diced garlic 1 teaspoon of salt and pepper. Allow to marinate for at least one hour to overnight.
- Heat a saute pan over high heat and add the olive oil.
- Squeeze out the marinade from the meat and fry for 6 to 8 minutes.
- Add the sliced onions and continue to fry for an additional 10 minutes until the beef is crispy.
- Garnish with parsley and serve
- if you cannot achieve the desired crispy effect from frying the beef, place under broiler for a few minutes.
Operating on a fixed budget requires cuts of meat with abundant connective tissue, which transforms tough muscle fibers into tender strands through gentle simmering before high-heat frying takes over. Flank steak demands precise handling because uneven thickness will cause the thinner tapered ends to scorch before the thicker center reaches the proper internal tenderness during the initial two-hour braise. Scaling this preparation up requires dividing the beef into multiple batches during the final frying stage, since overcrowding the sauté pan traps moisture and steams the protein instead of developing the characteristic deep golden crust. Professional kitchens manage scaling by maintaining a steady high heat under a heavy cast-iron skillet, ensuring the oil temperature recovers immediately when the marinated, drained meat hits the hot surface. Squeezing out the citrus and garlic marinade before frying is critical, because excess liquid prevents the surface dehydration necessary for the beef to crisp properly in the half cup of olive oil. Skipping this drainage step or dumping wet meat straight into the pan results in gray, soggy strands rather than the distinct, crunchy edges that define the dish. Cooks working ahead can safely marinate the shredded beef for up to twenty-four hours in the refrigerator, allowing the acid in the lime and lemon juices to thoroughly penetrate the muscle fibers without degrading the texture further. Watch the thinly sliced onions carefully during the final ten minutes of frying, reducing the flame slightly if they begin to darken faster than the surrounding beef crisps. Should the stovetop method fall short of creating a dry, crackling exterior, transferring the pan under a preheated broiler for three to five minutes provides the necessary finishing radiant heat to drive off residual surface moisture.
