Total Time
3hrs 25mins
Prep 3 hrs
Cook 25 mins

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 Nutrition


  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.


Most Helpful

The meat was nice and tender, but that's about the only that was good about this recipe. I did not like flavor.

Buckeye Mom August 31, 2006

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