📝 About This Recipe
Vaca Frita, which literally translates to 'Fried Cow,' is a cornerstone of Cuban comfort food known for its irresistible contrast of textures. Unlike its cousin Ropa Vieja, this dish is defined by its crispy, golden-brown edges and a bright, citrusy punch from fresh lime and garlic. It is a labor of love that transforms humble flank steak into a savory masterpiece that captures the soul of Havana's vibrant culinary scene.
🥗 Ingredients
The Beef Braise
- 2 pounds Flank Steak (cut into 3 or 4 large chunks)
- 1 Yellow Onion (halved)
- 4 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves
- 1 teaspoon Black Peppercorns (whole)
- 1 tablespoon Salt
- 8 cups Water (enough to cover beef)
The Marinade and Searing
- 1 large White Onion (thinly sliced into half-moons)
- 6 pieces Garlic Cloves (minced into a paste)
- 1/2 cup Lime Juice (freshly squeezed)
- 1 teaspoon Dried Oregano (preferably Mexican or Cuban)
- 1/2 teaspoon Ground Cumin
- to taste Salt and Black Pepper
- 4 tablespoons Vegetable Oil (for frying)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime Wedges (for serving)
👨🍳 Instructions
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1
In a large pot or Dutch oven, combine the flank steak, halved yellow onion, smashed garlic, bay leaves, peppercorns, and salt. Add water until the beef is fully submerged.
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2
Bring the pot to a boil over high heat, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours, or until the beef is tender enough to be easily shredded with a fork.
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3
Remove the beef from the broth and set it on a cutting board to cool slightly. Strain and save the broth for another use (it makes a great soup base!).
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4
While the beef is still warm, use two forks or your fingers to shred the meat into long, thin strips. Aim for uniform thickness to ensure even crisping.
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5
In a large bowl, whisk together the minced garlic paste, lime juice, dried oregano, and ground cumin.
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6
Toss the shredded beef and the sliced white onions into the marinade. Mix thoroughly so every strand of beef is coated. Let it marinate at room temperature for at least 30 minutes.
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7
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet (cast iron is best) over medium-high heat until the oil is shimmering.
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8
Working in batches to avoid crowding the pan, add a layer of the beef and onions to the skillet. Use a spatula to press the meat down firmly into the pan.
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9
Sear the beef undisturbed for 3-5 minutes until the bottom layer becomes deeply browned and crispy.
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10
Flip the beef sections and cook for another 2-3 minutes. You want a mix of very crispy edges and some tender bits.
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11
Remove the first batch to a platter and repeat with the remaining oil and beef.
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12
Once all the beef is cooked, toss everything back into the pan for 30 seconds to heat through, seasoning with extra salt or lime juice if needed.
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13
Garnish with fresh cilantro and serve immediately while the beef maintains its crunch.
💡 Chef's Tips
Always shred the beef while it is still warm; once it cools completely, the fibers tighten and become harder to pull apart. Don't crowd the skillet! If you put too much beef in at once, it will steam rather than fry, losing that signature crunch. Use a cast-iron skillet if possible, as it retains the high heat necessary for a perfect sear. If you can find sour oranges (Naranja Agria), use the juice instead of lime for an even more authentic Cuban flavor profile. Make sure to press the meat down with a heavy spatula or another pan to maximize contact with the hot surface.
🍽️ Serving Suggestions
Serve alongside classic Arroz Cristiano (Black Beans and White Rice). Pair with sweet fried plantains (Maduros) to balance the salty, savory beef. A side of Yuca con Mojo (cassava with garlic sauce) is a traditional and delicious accompaniment. Enjoy with a cold Cuban beer or a refreshing Mojito to cut through the richness of the fried beef. Add a simple avocado salad with red onions and a light vinaigrette.