Vaca Frita (Cuban Shredded Beef)
Vaca Frita, which translates to “fried cow,” is a beloved Cuban dish that takes shredded beef to new heights. This recipe transforms simple ingredients into a flavorful meal bursting with a symphony of citrus notes and tender beef. Perfect for family dinners or gatherings, Vaca Frita is a dish that will leave your taste buds dancing with joy. Let’s dive into how you can create this delightful dish right in your own kitchen, bringing the flavors of Cuba to your table.
Why This Recipe Belongs in Your Rotation
This Vaca Frita recipe is not just about satisfying your hunger; it’s about elevating your cooking repertoire. With its rich flavors and simple preparation, it’s an ideal dish for weeknight dinners or special occasions. The combination of marinated beef, zesty citrus, and caramelized onions creates an unforgettable experience that pairs beautifully with rice, plantains, or a fresh salad. Plus, it’s a crowd-pleaser that will impress friends and family alike.
Shopping List
- 2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes
- Kosher salt and pepper
- 3 garlic cloves, minced
- 1 teaspoon vegetable oil
- 1/4 teaspoon ground cumin
- 2 tablespoons orange juice
- 1 1/2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
- 1 onion, halved and sliced thin
- 2 tablespoons chicken broth or vinegar
Gear Up: What to Grab
- Heavy pot or Dutch oven – For searing and braising the beef.
- Cutting board and knife – To chop the beef and vegetables.
- Measuring spoons – For accurate ingredient measurements.
- Wooden spoon or spatula – For stirring and shredding the beef.
- Serving platter – For presenting your delicious Vaca Frita.
Vaca Frita (Cuban Shredded Beef): How It’s Done
Step 1: Prepare the Beef
Start by seasoning the beef cubes generously with kosher salt and pepper. This will enhance the flavors of the meat as it cooks.
Step 2: Sear the Meat
In a heavy pot or Dutch oven, heat 1 teaspoon of vegetable oil over medium-high heat. Once hot, add the seasoned beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
Step 3: Create the Flavor Base
In the same pot, add the minced garlic and cook for about 30 seconds until fragrant. Stir in 1/4 teaspoon of ground cumin and cook for another 30 seconds, allowing the spices to bloom.
Step 4: Braise the Beef
Return the seared beef to the pot and add 2 tablespoons of orange juice, 1 1/2 teaspoons grated lime zest, and 1 tablespoon lime juice. Add enough chicken broth or vinegar to cover the beef halfway. Bring to a simmer, cover, and reduce to low heat. Let it cook for about 2 hours or until fork-tender.
Step 5: Shred the Beef
Once the beef is tender, remove it from the pot and let it cool slightly. Using two forks, shred the beef into bite-sized pieces.
Step 6: Sauté the Onions
In the same pot, add the sliced onion and sauté until caramelized and soft, about 6-8 minutes.
Step 7: Combine and Crisp
Return the shredded beef to the pot with the onions. Allow everything to cook together for about 5 minutes, letting the flavors meld. If you prefer a crispy texture, you can transfer the mixture to a skillet and cook for an additional 5-10 minutes until the edges begin to crisp.
Step 8: Serve
Serve your Vaca Frita hot, garnished with lime wedges for an extra burst of citrus flavor. Pair it with rice, black beans, and fried plantains for a complete Cuban experience.
No-Store Runs Needed
- Boneless beef chuck-eye roast – A staple in many freezers.
- Garlic – Often found in the pantry or kitchen essentials.
- Onion – A versatile ingredient commonly on hand.
- Citrus fruits (oranges and limes) – Perfect for adding brightness to any dish.
- Basic spices (salt, pepper, cumin) – The foundation of many recipes, usually available.
Things That Go Wrong
- Beef is tough: This could be due to not cooking long enough. Make sure to braise until fork-tender.
- Flavor is lacking: Ensure to season well and taste as you go. Adjust citrus and spices as needed.
- Beef is dry: This can happen if it’s overcooked or cooked at too high a temperature. Keep it low and slow!
- Onions burn: If cooking on too high a heat, reduce the temperature to avoid burning.
Prep Ahead & Store
You can prepare Vaca Frita ahead of time. The shredded beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. For longer storage, freeze the shredded beef for up to 3 months. Thaw in the refrigerator overnight before reheating.
Troubleshooting Q&A
Can I use another cut of beef for Vaca Frita?
Yes! While chuck-eye roast is ideal for its marbling and flavor, you can also use brisket or flank steak. Just adjust the cooking time based on the cut.
What can I serve with Vaca Frita?
Vaca Frita pairs beautifully with rice, black beans, fried plantains, or a simple green salad. You can also enjoy it in tacos or over nachos for a fun twist.
Can I make Vaca Frita in a slow cooker?
Absolutely! Simply sear the beef as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until tender. Shred and serve as usual.
How do I store leftover Vaca Frita?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Weekend Projects
- Sally’s Baking Addiction – Explore delightful desserts to complement your meal.
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That’s a Wrap
In conclusion, Vaca Frita (Cuban Shredded Beef) is a flavorful, satisfying dish that deserves a spot in your regular meal rotation. Its tender beef and zesty flavors are sure to impress your family and friends. Whether you’re serving it for a cozy dinner or a festive gathering, this recipe will bring the vibrant tastes of Cuban cuisine to your table. So roll up your sleeves, gather your ingredients, and get ready to cook a dish that will transport you to the sunny shores of Cuba with every bite!
Vaca Frita (Cuban Shredded Beef)
Ingredients
Equipment
Method
- Step 1: Prepare the Beef - Season the beef cubes generously with kosher salt and pepper.
- Step 2: Sear the Meat - In a heavy pot or Dutch oven, heat vegetable oil over medium-high heat and sear the beef cubes until browned, about 3-4 minutes per side. Remove and set aside.
- Step 3: Create the Flavor Base - In the same pot, add minced garlic and cook until fragrant. Stir in ground cumin and cook for another 30 seconds.
- Step 4: Braise the Beef - Return seared beef to the pot, add orange juice, lime zest, lime juice, and enough chicken broth or vinegar to cover halfway. Simmer, cover, and cook on low for about 2 hours until fork-tender.
- Step 5: Shred the Beef - Remove the beef, let cool slightly, and shred into bite-sized pieces.
- Step 6: Sauté the Onions - In the same pot, add sliced onion and sauté until caramelized and soft, about 6-8 minutes.
- Step 7: Combine and Crisp - Return shredded beef to the pot with onions and cook together for about 5 minutes. For a crispy texture, transfer to a skillet and cook for an additional 5-10 minutes.
- Step 8: Serve - Serve hot, garnished with lime wedges, and enjoy with rice, black beans, and fried plantains.
Notes
- For best results, use a heavy pot to ensure even cooking.
- Feel free to use different cuts of beef like brisket or flank steak.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
