By EdsGirlAngie on January 27, 2004
Photo by Marie Nixon
Photo by Marie Nixon
"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)."
Serving Size: 1 (289 g)
Servings Per Recipe: 4
"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!"
"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. "
"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!"
" 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."