Vaca Frita (Cuban Shredded Beef)

READY IN: 10hrs 30mins
Recipe by EdsGirlAngie

Absolutely wonderful! Simmered beef marinated overnight in lime, lemon and garlic, then sauteed with onion until slightly crispy (then I like to blast it with more fresh-squeezed lime juice!). The technique is almost like making homemade roast beef hash (without the potato). Prep time includes marinating beef overnight. Cook time is combination of two days (simmering of beef, then sauteeing).

Top Review by Chicocooks

I'm sorry, but this recipe started out on the wrong foot the moment it suggests using a sirloin roast or chuck roast. I've been eating vaca frita my entire life, and it is made with flank or skirt steak ("falda" in Spanish). And letting it sit in lime for so long overpowers the taste of the beef, as mentioned by other reviewers. I guess this may work as a "mock" vaca frita!

Ingredients Nutrition


  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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