Vaca Frita or Cuban Shredded Beef

In the end, it looks, tastes and cooked like a beef version of carnitas

2 pounds boneless beef chuck roast, trimmed, and cut into 1 1/2-inch cubes

Kosher salt and pepper

3 garlic cloves, minced

1 teaspoon olive oil

1/4 teaspoon cumin

2 tablespoons orange juice

1 1/2 teaspoons grated lime zest plus 1 tablespoon juice

1 onion, halved and sliced thin

2 tablespoons dry sherry

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Instructions

Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in a large skillet over medium-high. Decrease heat to low, cover, and simmer until beef is tender, about 1 hour 45 minutes.

Combine garlic, oil, and cumin in bowl. Mix together orange juice and lime zest and juice in another bowl.

Remove lid, increase heat, and simmer until water evaporates and beef starts to fry, 5 minutes or so.Remove beef to rimmed baking sheet. Pour off and save fat from skillet. Wipe skillet dry with paper towels.

Place sheet of aluminum foil over beef and, using meat pounder flatten beef into 1/8-inch-thick pieces, removing any large pieces of fat or gristle.

Heat 1 1/2 teaspoons reserved fat the skillet over high heat. Add onion and 1/4 teaspoon salt. Cook, stirring occasionally, until onion nicely browned. Add sherry and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 teaspoons reserved fat, then add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes.

Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring, until golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onion, and mix well. Season with pepper to taste. Serve over rice with lime wedges.

Yield: 4-6 servings

Total time: 2 1/2 hours