Glenn Lindgren: We generally make our vaca frita with leftover pot roast.
Jorge Castillo: You can also start from scratch by taking a chuck roast and cooking it in a covered pan on low heat on the stove top. Use just enough water to surround the roast, but NOT cover.
Raúl Musibay:Add two whole bay leaves, onion slices and some black pepper corns to season. Check frequently and add more water as needed.
Jorge Castillo: The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound.
Glenn Lindgren: Just use the freshly cooked roast in the recipe below.
Take the meat and pound it out with a meat hammer or rolling pin to break into strands. Sprinkle meat with a little sherry and season with salt, pepper, oregano, and cumin.
Sauté the garlic cloves, onions, and green peppers in the oil until the onions begin to go limp. Then add the meat. Continue sautéing until the meat is hot and somewhat crispy. Squeeze the lime juice over the meat.
Serve with lime wedges.
- 1 1/2 pounds leftover beef roast
- 3 tablespoons dry sherry
- Salt and black pepper by eye
- 1 teaspoon oregano
- Cumin
- Olive oil for sautéing
- 5 garlic cloves, chopped fine
- 2 1/2 cups yellow onion, sliced
- 2 cups green bell peppers, cored and sliced
- Juice of 1/2 lime
- Lime wedges
- 3 tablespoons dry sherry
- 1 three-pound chuck or arm roast
- Olive oil for browning
- 2 cups white onion, sliced
- 1/2 cup red wine
- Water
- 1 whole bay leaf
- 1 teaspoon whole black peppercorns
- Olive oil for browning
Salt and pepper the roast. Dust the roast lightly with flour and brown on both sides in olive oil. Place the roast in a covered pan or Dutch oven. Add the wine and just enough water to surround the roast, but NOT cover.
Add bay leaf, onion slices, and some black pepper corns to season. Check frequently and add more water as needed. The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound. Remove all vegetables and bay leaves and use in the vaca frita recipe above.
- Recipes and editorial content from the book: "Three Guys From Miami Cook Cuban"
- Gibbs Smith Publisher, Copyright 2004
- All Rights Reserved. No copying or commercial duplication without written permission and proper attribution.
- Gibbs Smith Publisher, Copyright 2004
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