Cuban-style meat vaca frita
4 servings
40 minutes
Vaca frita is fried beef, if translated literally. One of the notable dishes of Cuban cuisine. Everything is extremely simple: the meat (mostly flank steak) is boiled, pulled apart into fibers, marinated a little in lime juice and fried with onions in a frying pan. Eat with boiled rice.
1
Chop the onion and pepper coarsely.
- Onion: 2 pieces
- Green bell pepper: 1 piece
2
Place them in a deep pan, add the meat, and pour in water to cover the meat.
- Flank steak: 1 kg
3
Add a bay leaf and place on the fire, bring to a boil, and simmer for 2-3 hours.
- Bay leaf: 1 piece
4
Transfer the cooked meat to a clean dish and let it cool at room temperature.
5
Tear the meat into fibers with your hands.
6
Salt and pepper, pour the juice of one lime, add cumin, sugar, and minced garlic, mix and let marinate for 15-20 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Lime: 3 pieces
- Ground cumin (zira): 1 teaspoon
- Sugar: to taste
- Garlic: 3 cloves
7
Heat oil in a pan.
- Vegetable oil: 70 ml
8
Fry the onion cut into large sticks.
- Onion: 2 pieces
9
Add meat and fry until the meat is partially crispy.
- Flank steak: 1 kg
10
Serve with boiled rice and a slice of lime.
- Lime: 3 pieces