Vaca Frita

I’ve wanted to make vaca frita for awhile.  Literally translated as “Fried Cow”, I hesitate to order it at Cuban restaurants.  While I love the combination of crispy beef and caramelized onions sprinkled with lime, too often it’s more fry than cow.

When I came across Lourdes Castro’s suggestion to spread the marinated beef in even layers, working in small batches,  it was the solution I was looking for.  I served it over fluffy white rice cooked with garlic infuse oil, but it also makes a great appetizer to top tostones.  I reserved the broth to make soup with the leftovers with cilantro or cheese and with garlicky bread.  Another advantage to making it home.

Vaca Frita/Crispy Beef
Barely adapted from Lourdes Castro for Food & Wine, May 2009.

1 1/2 pounds flank steak, cut into 4 pieces
1 green bell pepper, cored and quartered
2 large onions—1 halved, 1 thinly sliced
1 bay leaf
3 garlic cloves, peeled
1 teaspoon salt
1 teaspoon peppercorns
1/4 cup plus 2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground pepper

In a large saucepan, combine the flank steak with the bell pepper, halved onion, bay leaf, 1 whole garlic clove, salt, and peppercorns. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use.*  Shred the meat and transfer it to a bowl.**

Using the side of a large knife or mortar and pestle, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at 1 to 1 1/2 hours.

Heat a large, heavy skillet until very hot. Remove shredded beef from marinade with slotted spatula or spoon.  Working in batches, spread the shredded beef on the skillet in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve with fluffy white rice and lime wedges.

Notes:
*The broth can be poured into ice cube trays until solid then stored in freezer bags to use as needed.

**The shredded beef can be refrigerated overnight at this point.

Arroz Blanco/White Rice

2 cups of white rice, long grain, rinsed and drained
2 tablespoons olive oil
2 garlic cloves, peeled
3 cups of hot water

Heat oil in a saucepan over medium heat.  Add garlic cloves and cook until golden brown on each side, 30-90 seconds.  Carefully remove garlic with tongs and discard.

Remove pan from heat and add hot water (see note).  Return to medium-hight heat and bring to a rapid boil and add rice.  Return to a boil then immediately lower heat to lowest possible setting.  Do not stir.  Cover and cook until tender, about 30 minutes.

Note:  The pan should be completely off heat before adding water so that the hot oil does not pop and steam.  I usually pass the water through a mesh cover to avoid splattering.