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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (290g) Recipe makes 4 servings |
||
| Calories 715 | ||
| Calories from Fat 521 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 57.9g | 89% | |
| Saturated Fat 19.8g | 99% | |
| Monounsaturated Fat 28.7g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 156mg | 52% | |
| Sodium 135mg | 5% | |
| Potassium 760mg | 21% | |
| Total Carbohydrate 4.9g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.4g | ||
| Protein 42.1g | 84% | |
Ingredients
- 2 lbs roast (I use a sirloin roast for less fat, but you can use chuck roast)
- 3 bay leaves
- 4 tablespoons fresh lime juice
- 4 tablespoons fresh lemon juice
- 2 cloves garlic, finely minced
- 4 tablespoons olive oil
- 1/2 large onion, thinly sliced
- fresh parsley, as desired
Directions
1
Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours.2
Cool at room temperature; reserve cooking water for another use if you wish.3
When beef is cool, shred and place in a glass container.4
Combine lime juice, lemon juice and garlic; mix into meat.5
Season with salt and pepper and marinate overnight.6
(The sirloin roast is excellent at"soaking up" the juices!) Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't) and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes.7
Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned.8
Squeeze more lime juice on meat and serve over rice.
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Featured Reviews for This Recipe
From: Ilysse
On Jun 23, 2006
Made this last weekend. I found the sirloin roast to be very tough even after sitting in the lemon/lime juice. I found the next day that the lemon/lime flavor sort of over powered and I was not too happy about it. I added a splash of white wine and that seemed to round things out a bit. I have since tried another recipe from a cuban site and I found it much more appealing. This was good and we had a nice meal from it but the lemon/lime flavor was just too heavy for us and the sirloin just wasn't the way to go with this. Sorry, but thanks anyway.
From: Chef #182312
On May 23, 2006
My husband and I really enjoyed this recipe. I modified it a bit. Instead of cooking in water, I cooked in a crock pot and after I shredded, followed the rest of the recipe. Thanks!
From: Marie Nixon
On May 23, 2004
I have been wanting to make Vaca Frita for quite awhile now. aI choose this recipe because the directions seemed straightforward. I did borrow instructions from another Vaca Frita recipe that told me to simmer the roast with 1/2 c. red wine, bay leaves and 1/2 t. peppercorns, and enough water to come up to the meat but not to cover the meat. From there on, I followed this recipe. It didn't seem like the meat was tender after the 1 1/2 hrs. but I trusted the recipe and left it to cool to room temperature. Once it was cooled down, the meat shredded beautifully. My husband, who rarely tries anything new, had high praises for this meat dish and I, of course, really liked it, also.
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