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Vaca Frita - Fried Beef Recipe

   
 

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     Vaca Frita - Fried Beef

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 1/2 pounds leftover beef roast
3 tablespoons dry sherry
Salt and black pepper to taste
Salt and black pepper by eye
Cumin
Olive oil for sautéing
5 garlic cloves, chopped fine
2 1/2 cups yellow onion, sliced
2 cups green bell peppers, cored and sliced
 
Juice of 1/2 lime
Lime wedges

Instructions
You can also start from scratch by taking a chuck roast and cooking it in a covered pan on low heat on the stove top. Use just enough water to surround the roast, but NOT cover. Add two whole bay leaves, onion slices and some black pepper corns to season. Check frequently and add more water as needed. The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound. Take the meat and pound it out with a meat hammer or rolling pin to break into strands. Sprinkle meat with a little sherry and season with salt, pepper, oregano, and cumin.
Sauté the garlic cloves, onions, and green peppers in the oil until the onions begin to go limp. Then add the meat. Continue sautéing until the meat is hot and somewhat crispy. Squeeze the lime juice over the meat.
Serving Suggestions
Serve with lime wedges.


Originally Submitted
6/20/2008





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