Saturday, September 25, 2010
Vaca Frita • Fried Cow (Fried Shredded Beef)
I had bought a one pound flank steak thinking I would use it in a stew, but then the temperatures soared this week and I put the stew out of my mind. I decided to make Vaca Frita. Vaca Frita translates to Fried Cow. Who in their right mind would come up with such a name? We're not frying a whole cow!... It's really fried shredded beef and it's simple to make, but I like to complicate things a bit. You see, the flank steak has to boil for about 2 hours, so why not kill two birds with one stone and go ahead and prepare a yummy beef broth which I can use for soup or separate into containers and freeze for another day?
For the Vaca Frita
1 lb Flank Steak
1/2 onion, sliced
1/2 green bell pepper, sliced
4 cloves garlic, minced or pressed
1/2 tsp salt or to taste
1/2 tsp cumin
2 tbsp dry sherry
You can boil your flank steak in water with just a bay leaf and some salt for about two hours, maybe less, just until the meat is tender.
I boiled my flank steak in water to make a broth. I added garlic, onions, bell peppers, celery, carrots, bay leaves, beef bouillon, bijol, and half a tomato.
Once your meat is tender let it cool. Slice it across the grain, cover it with plastic wrap and then pound it with a mallet or rolling pin to separate. Coat the bottom of a skillet with olive oil and bring to a medium high heat. Sautee you onions, peppers and garlic. Add your meat, salt, cumin and dry sherry and quickly toss it in the pan, adding more oil if necessary browning your meat until some pieces become crispy. Serve with white rice and fried plantains. Or if you prefer, you can make a sandwich, a wrap, a taco, etc. Be creative.