Three Guys From Miami: Cuban and Spanish Food Recipes

Glenn Lindgren: We generally make our vaca frita with leftover pot roast.

Jorge Castillo: You can also start from scratch by taking a chuck roast and cooking it in a covered pan on low heat on the stove top. Use just enough water to surround the roast, but NOT cover.

Raúl Musibay: Add two whole bay leaves, onion slices and some black pepper corns to season. Check frequently and add more water as needed.

Jorge Castillo: The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound.

Glenn Lindgren: Just use the freshly cooked roast in the recipe below.


Vaca Frita -- Fried Beef

By Three Guys From Miami



Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4-6 servings

Tender beef shredded and crisped in the frying pan for a unique taste treat.

INGREDIENTS:

1 1/2 pounds leftover beef roast
3 tablespoons dry sherry
salt and black pepper by eye
1 teaspoon oregano
cumin by eye
3 tablespoons olive oil for sautéing
5 cloves garlic, chopped fine
2 1/2 cups yellow onion, sliced
2 cups green bell peppers, cored and sliced
juice of 1/2 lime
8 lime wedges

Take the meat and pound it out with a meat hammer or rolling pin to break into strands. Sprinkle meat with a little sherry and season with salt, pepper, oregano, and cumin.

Sauté the garlic cloves, onions, and green peppers in the oil until the onions begin to go limp. Then add the meat. Continue sautéing until the meat is hot and somewhat crispy. Squeeze the lime juice over the meat.

Serve with lime wedges.

1 three-pound chuck or arm roast
Olive oil for browning
2 cups white onion, sliced
1/2 cup red wine
Water
1 whole bay leaf
1 teaspoon whole black peppercorns
How to Make the Best Beef Roast for Vaca Frita

Salt and pepper the roast. Dust the roast lightly with flour and brown on both sides in olive oil. Place the roast in a covered pan or Dutch oven. Add the wine and just enough water to surround the roast, but NOT cover.

Add bay leaf, onion slices, and some black pepper corns to season. Check frequently and add more water as needed. The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound. Remove all vegetables and bay leaves and use in the vaca frita recipe above.

INGREDIENTS:
This recipe and editorial content from: "Three Guys From Miami Cook Cuban" Copyright ©2004 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

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