Cuban Vaca Frita

Cuban Shredded Beef (Vaca frita)

Ingredients:

3.5 pounds boneless chuck, cut into 1 1/2 in cubes 

Kosher salt and pepper 

4 Cups of Beef Broth 

12 garlic cloves, minced 

2 t avocado oil (or if you have it, Wagyu beef tallow) 

1/2 t Ground cumin 

7 T Naranja Agria (Sour Orange Juice) 

2 sweet onion, halved and sliced thin 

2 T Dry Sherry 

1. Add the beef, 3.5 cups of the beef broth and 2 t of salt to a non-stick skillet and bring to a boil over medium high heat. 

2. Once at a boil, reduce heat to low, cover and gently simmer for 1 1/2 to 2 hours, checking every 30 minutes. If the liquid level falls below about 1/3 the height of the beef cubes, add water to bring it back to the level. 

3. As the beef is cooking, prep the remainder of your ingredients. Combine the garlic, avocado oil and cumin in a small bowl and slice the onions. 

4. Uncover the beef, increase the heat to medium and simmer until the liquid evaporates and the beef starts to sizzle (about 5-10 minutes). Using a slotted spoon, transfer the beef to a rimmed baking sheet. Reserve the fat from the skillet, then clean and dry the skillet 

5. Cover the beef with foil, then using a meat pounder or similar blunt object, until the beef is about 1/8 inch thick. Any large pieces of fat can be discarded at this point, 

6. Heat 1 T of the reserved fat (add avocado oil or way beef tallow if you don’t have enough rendered fat) on high until it begins to sizzle. Add the onions and 1/2 t of salt. Stir often and cook for 5 to 8 minutes until the onions are golden brown and beginning to char. 

7. Add dry sherry and 1/2 cup of beef broth and cook until liquid is absorbed (about 2 minutes). Transfer the onions to a bowl. 

8. Raise the heat to high, add 1 T of reserved fat (avocado oil or beef tallow if no fat remains). When the fat begins to sizzle, add the beef, stirring frequently until the beef turns golden brown and crusty (2 to 4 minutes). 

9. Turn the heat to low and push the beef to the outer edges of the skillet. Add the garlic mixture to the center of the skillet and stir frequently until the mixture is fragrant and golden brown (about 30 seconds). 

10. Remove the pan from the heat and add the naranja agria and the onions and stir to mix. Season with pepper to taste.

11. Serve with rice and black beans (recipe below).  ENJOY!

 Cuban Rice and Black Beans 

Ingredients: 

4 cloves garlic, peeled 

1 tsp salt 

6 slices bacon, chopped 

2 T olive oil 

1 medium onion, finely chopped 

1 red pepper, seeded and finely chopped (3/4 cup) 

2 1/2 t chicken bouillon powder 

1 bay leaf 

1/4 tsp ground cumin 

1/2 tsp dried oregano 

1 1/2 cups uncooked long grain white rice  

2 (15.5 oz each) cans black beans, with liquid 

1 3/4 cups water 

1 T red wine vinegar 

Optional garnish: 

chopped cilantro or sliced green onions 

1. Place garlic cloves on a cutting board and sprinkle with salt. Let sit for 3 minutes and mince into a paste with knife. Set aside. 

2. Set Instant Pot to Saute. Place bacon and olive oil in the Instant Pot. Constantly stir over medium high heat until bacon renders fat and turns golden brown, about 6 min. 

3. Add onion, red pepper, and garlic paste into the bacon and stir until vegetables are translucent, about 5 min. 

4. Add the chicken bouillon powder, the bay leaf, cumin, oregano, and rice. Stir for 1 minute until well mixed and all the rice is coated in oil. 

5. Add the beans with their liquid, the water, and vinegar. Mix to combine. 

6. Set the Instant Pot to Pressure Cook – High for 2 minutes. Cover and hit start. 

7. When the 2 minute pressure cook is complete, allow to naturally release pressure for 10 minutes, then vent and remove the lid. Fluff rice with a fork and serve. Garnish with chopped cilantro or green onions if desired. 

Equipment used: 

Ninja Foodi 10-in-1, 8 Quart XL Pressure Cooker Air Fryer Multicooker (for the rice and beans) – (Link is for current model)