Vaca Frita

One of my Cuban favorites!

vACA fRITA (Fried Cow) (Level 1)

One 2 1/2 pound flank steak cut in half
1 bay leaf
1/4 fresh lime juice
1/4 cup fresh lemon juice
3 cloves finely chopped garlic
salt and freshly ground black pepper to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsley or cilantro

Place the beef and bay leaf in a large saucepan. Cover with salted
water and cook, covered, until the meat is tender, about 1 to 1 1/2
hours. Remove the meat from the stock and allow to cool to room
temperature.

When the meat is cool, cut it into 2 inch chunks, shred it using your
fingers and place in a large nonreactive bowl. Add the citrus juices,
garlic, salt and papper, cover, and refrigerate at least 1 hour or
overnight.

Remove the meat from the marinade and squeeze out the excess liquid.
In a large skillet, heat the oil over medium-high heat until fragrant
and cook the beef shreds, stirring, 6 to 8 minutes. Add the onion and
cook, stirring, 5 minutes. Stir well and cook until the beef is crisp,
another 5 minutes. Sprinkle with the parsley and serve.
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Foxye