|
Cuban Vaca Frita Recipe
- Fried Cow
2 pounds flank steak
2 whole bay leaves
6 black pepper corns
3 tablespoons dry sherry
2 tablespoons olive oil
2 medium yellow onions, sliced
lemon wedges
2 medium green bell peppers, sliced
Seasoning rub
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoon salt
Place the steak in a cover pot with just enough water to
cover. Add the bay leaves and peppercorns. Simmer covered
until tender, about 1 ½ hours. Allow the steak to cool in
the liquid, covered. It's common to place the entire
covered pot in the fridge and proceed to frying the next
day.
Mix the dry spices.
Cut the meat across the grain into serving size pieces.
Pound with a meat mallet until increased in size by
25-50%. Rub each piece with a bit of the dry rub and
splash with dry sherry.
Heat the olive oil in a skillet or griddle. Fry each piece
of meat until it barely browns. Fry the onions and peppers
also. Place all on a plate with the lemon wedges as a
garnish.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
|
