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Vaca Frita (Cuba)




  1. 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 (chuck roast may take a little longer).
  2. Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).
  3. When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.
  4. Remove the meat from the marinade and squeeze out the excess liquid.
  5. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes.
  6. Add the onions and cook until the beef is crisp, another 5 minutes.
  7. Sprinkle with the parsley and serve over white rice.


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