Saucepan@saucepan · Shared this recipeFollowCuban · dinnerCuban Vaca Frita (Crispy Shredded Beef)Tender shredded flank steak marinated in citrus and spices, then pan-fried until crispy and served with sautéed onions.total2 hrprep15 mincook1 hr 45 minservings5Original recipe on ethnicspoon.comKeep this recipeAdd a copy of Cuban Vaca Frita (Crispy Shredded Beef) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings2 lb flank steak4 cup beef broth2 bay leaves6 sprigs cilantro, tied with kitchen twine1 tsp peppercorns3 garlic cloves, roughly chopped1 onion, cut into chunks0.25 cup lime juice, fresh0.25 cup lemon juice, fresh0.25 cup orange juice, fresh0.5 tsp salt, paleo diet: sea salt1 tsp oregano, dried2 tsp cumin, ground0.5 tsp black pepper, ground2 clove garlic, minced2 tbsp olive oil1 onion, sliced thinStepsClear checksTap an ingredient or step to check it off.1Step 1: Dutch Oven directions: Add the beef broth and flank steak to a large Dutch oven, then add the bay leaves, onion, garlic, cilantro, and peppercorns. Cut the steak into 2 or 3 pieces if it won't lay flat in the broth. Heat on high until it boils, then cover. Turn the heat to low for 1.5 hours until it is fork-tender and separates easily. Instant Pot directions: Place the same ingredients into the Instant Pot and cook on high pressure for 40 minutes, allow a natural release for 10 minutes, then vent.2Step 2: While the flank steak is simmering, prepare the marinade by adding the lime juice, lemon juice, orange juice, salt, garlic, oregano, cumin, and pepper to a bowl and whisk to combine.3Step 3: Once the flank steak is tender, remove it from the broth and place on a cutting board and shred with two forks. You want very thin strips of meat separated along the grain. Save the broth from the Dutch oven to cook with the onions later.4Step 4: Place the shredded beef into a bowl and pour over the marinade and mix to combine. Allow to sit for 30 minutes.5Step 5: Add the olive oil to a large skillet on medium high heat and fry the beef. Leave all the steak in place until you get very brown crispy edges on the bottom. Once it is crispy you can flip parts of the beef over to fry the other side. You can work in batches if you do not have enough room for all the beef in your skillet.6Step 6: Add the fried flank steak to a serving platter and cover with foil to keep warm while you cook the onions.7Step 7: Once all the beef has been fried, add 1 cup of the strained beef broth from the Dutch oven to the skillet to deglaze the pan. Stir to loosen the crispy browned bits from the bottom of the pan. Add the onions.8Step 8: Simmer the onions in the broth until tender and most of the broth has cooked off.9Step 9: Serve the onions over the flank steak. Lime wedges go nicely and also black beans with rice. Add salt to taste.getsaucepan.com/r/f1c590e3-c017-4816-b34e-edebd741a93c · Original: https://ethnicspoon.com/cuban-vaca-frita/
