Vaca frita, also called carne frita, is a flavorful Cuban dish made with flank steak. The meat is marinated in a mixture of citrus juices, garlic, and spices, then slowly cooked until it is tender and juicy. Vaca frita can be served as an appetizer or a main course, and it is often accompanied by rice, beans, and plantains. This article explores some of the best recipes for vaca frita, providing detailed instructions and helpful tips to ensure a delicious and authentic Cuban dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
VACA FRITA (PAN-FRIED BEEF)
This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.
Provided by fandreu
Categories World Cuisine Recipes Latin American Caribbean
Time 1h30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 8.4 g, Cholesterol 38.3 mg, Fat 14.6 g, Fiber 1.6 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 267.7 mg, Sugar 3.1 g
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 RECIPE - (4.5/5)
Provided by montero766
Number Of Ingredients 16
Steps:
- Instructions: Place the steak in a pot or deep pan, and just enough water until the beef is covered. Add the bay leaves and peppercorns. Cover the pot, and simmer until the meat is tender, about 1 ½ hours. Remove pot from heat, and allow the contents to cool down. When the steak is still warm but not especially hot, remove it from the pot. On a plate or in a nonreactive container, shred the beef using two forks, or pull the beef apart using your fingers. Add the seasonings, sherry and lime juice, and mix them into the beef using your hands. Set aside. Add two tablespoons of olive oil to a frying pan over medium heat. Add onions, bell peppers, and sautee until the onions are tender (about 5-8 minutes). Turn the heat up to medium-high, then add the shredded beef. Cook the beef for 5-15 minutes, until it is crispy. Remove from heat and serve with lime wedges. It can be served by itself, with white rice on the side, or with moros y cristianos. Serves 4-6. Cooking Variations For some, it is common to place the cooled pot in the fridge after the meat has simmered, and let it marinate overnight before frying the following day. The leftover beef broth can also be used for soups or other recipes. Rather than shred the beef, some Cubans will simply cut the meat (with the grain) into small strips after simmering. In that case, after cutting the beef you will want to pound it with a mallet until the pieces are about half as thick as before. Not everyone cooks vaca frita with bell peppers, so it's not uncommon to leave them out. And although some cooks will add a splash of lime juice to the beef immediately after cooking, adding lime wedges means people can squeeze juice on as they see fit.
Tips:
- Use a good cut of flank steak. Look for a steak that is well-marinated and has a good amount of marbling.
- Cook the steak over medium heat. This will help to tenderize the meat and prevent it from becoming tough.
- Be careful not to overcook the steak. Vaca frita is best when it is cooked to a medium-rare or medium doneness.
- Serve the vaca frita with your favorite sides. Some popular options include rice, beans, and plantains.
Conclusion:
Vaca frita is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover flank steak, and it can be served with a variety of sides. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, vaca frita is a great option. So next time you have a craving for Cuban food, give this recipe a try!
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