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Prep Time: 180 Minutes Cook Time: 25 Minutes |
Ready In: 205 Minutes Servings: 6 |
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This is a Cuban dish that my son requests for his birthday each year. We serve it with white rice or with rice and beans and fried tostones (plantains). Ingredients:
1 -2 1/2 lb flank steak, cut in half (cheaper chuck roast works just as good) |
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 |
Directions:
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.
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.
4. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.
5. Remove the meat from the marinade and squeeze out the excess liquid.
6. In a large skillet, heat the oil over med-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes.
7. Add the onions and cook until the beef is crisp, another 5 minutes.
8. Sprinkle with the parsley and serve over white rice.
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