Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

One 2 1/2-pound flank
-steak, cut in half
1 ea Bay leaf
1/4 c Fresh lime juice
1/4 c Fresh lemon juice
3 ea Cloves garlic, finely
-chopped
Salt and freshly ground
-black pepper to taste
1/2 c Pure Spanish olive oil
1 lg Onion, cut in half and each
-half thinly sliced
2 tb Finely chopped fresh parsley
1 ea Place the beef and bay leaf
-in a large saucepan, cover
-with salted

water, and cook over low heat, covered, until the meat is tender, 1
to 1 1/2 hours. Remove the meat from the stock and allow to cool at
room temperature (save the stock for another use). 2. 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 pepper, cover, and refrigerate at least 1 hour, or
overnight. 3. 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 onions and cook, stirring, 5 minutes. Stir well, and cook
until the beef is crisp, another 5 minutes. Sprinkle with the parsley
and serve with Arroz Blanco Makes 4 to 6 servings Mary Urrutia
Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) VACA FRITA
Stir-Fried Beef ("Fried Cow")

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