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Easy Vaca Frita (Cuban Shredded Beef) photo

Vaca Frita (Cuban Shredded Beef)

This Vaca Frita is bursting with citrus flavor! Tender, marinated beef combined with caramelized onions makes for a delicious Cuban dish.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cuban
Ingredients Equipment Method Notes

Ingredients
  

For the Beef:
  • 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 cloves garlic minced
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon ground cumin
  • 2 tablespoons orange juice
  • 1 1/2 teaspoons grated lime zest
  • 1 tablespoon lime juice
  • lime wedges for serving
  • 1 large onion halved and sliced thin
  • 2 tablespoons chicken broth or vinegar

Equipment

  • Heavy pot or Dutch oven
  • Cutting board and knife
  • Measuring spoons
  • Wooden spoon or spatula
  • Serving platter

Method
 

Instructions:
  1. Step 1: Prepare the Beef - Season the beef cubes generously with kosher salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Shred the Beef - Remove the beef, let cool slightly, and shred into bite-sized pieces.
  6. Step 6: Sauté the Onions - In the same pot, add sliced onion and sauté until caramelized and soft, about 6-8 minutes.
  7. 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.
  8. 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.