Print Recipe

Vaca Frita (Cuba)



  • 1 (2 1/2 pound) flank steak, cut in half (or chuck steak or roast)
  • 1 bay leaf
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, finely chopped
  • Salt and pepper, to taste
  • 1/2 cup olive oil
  • 1 large onion, cut in half and each half thinly sliced
  • 2 tablespoons finely chopped fresh parsley


  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.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.