Vaca Frita Beef
Receta en Español aqui
-
- Prep time
- 10 min
-
- Servings
- 4 Servings
-
- Serving size
-
1/2 cup
Ingredients
-
flank steak (cut into 4 equal pieces)
- 1 lbs
- 454 g
-
-
medium onion (cut into quarters)
- 1
- 1
-
-
bay leaf
- 1
- 1
-
-
water
- 4 cup
- 4 cup
-
-
olive oil (divided use)
- 1 tbsp plus 1 tsp
- 1 tbsp plus 1 tsp
-
-
large onion (thinly sliced)
- 1
- 1
-
-
lime juice
- 1/4 cup
- 1/4 cup
-
-
garlic (minced)
- 2 clove
- 2 clove
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
nonstick cooking spray
- 1
- 1
-
-
lime wedges
- for garnish
- for garnish
-
-
chopped fresh cilantro
- for garnish
- for garnish
-
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Directions
-
In a large saucepan, combine the beef, quartered onion, bay leaf, and water. Bring to a simmer. Reduce the heat to medium low. Cover and simmer until the beef is tender, about 1 hour 10 minutes. Transfer the beef to a cutting board and let cool. To save the broth for another use, skim any fat and strain the broth, discarding the bay leaf. Refrigerate for up to 1 week or freeze for up to 1 month.
-
Heat 1 Tbsp oil in a large skillet over medium heat Add the sliced onion and cook, over medium heat, stirring occasionally, until the onion is very tender and begins to caramelize, about 10 minutes.
-
Meanwhile, with two forks, shred the beef and transfer to a large bowl. Add the lime juice, garlic, remaining 1 tsp oil, salt, and pepper. Let stand 20 minutes.
-
Spray a griddle or nonstick skillet with nonstick spray and heat over mediumhigh heat. Add the beef and caramelized onion and cook, turning occasionally, until the beef and onions are browned, about 8 minutes. Serve garnished with lime wedges and cilantro.