Vaca Frita

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).

• Ready In: 3 hrs 25 mins
• Serves: 6

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.