Paleo cooking

VACA FRITA

Over the years I’ve discovered that my favorite foods are generally those that do well with a generous squeeze of fresh lime juice—pad thai, tacos, and a lot of Latin dishes like this one. Vaca frita translated into English means “fried cow,” and it’s exactly what it sounds like—delicious beef prepared on the stove and then fried until crispy. SERVES 4

PREP TIME: 10 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour, 40 minutes

2 pounds (907 g) flank steak

1 dried bay leaf

2 onions, 1 quartered and the other sliced

2 tablespoons (30 ml) grass-fed butter

2 garlic cloves, smashed

¼ cup freshly squeezed lime juice, plus 1 lime, quartered, for garnish

3 to 4 tablespoons (60 ml) extra-virgin olive oil, divided

Salt

Freshly ground black pepper

1. In a large pot, cover the flank steak (you may need to cut it in half or even quarters), bay leaf, and quartered onion with enough water to cover the meat by an inch. Bring to a boil, and then simmer over low heat for 20 minutes.
2. While the beef is cooking, in a medium skillet over medium-low heat, heat the butter. Gently cook the sliced onion until it is very soft and dark brown, about 20 minutes.
3. When the beef finishes cooking, transfer it to a platter and allow it to cool before using your hands to shred it into very thin pieces.
4. Transfer the shredded beef to a large bowl, and add the garlic and lime juice. Mix well, and then allow it to marinate for 30 minutes on the counter.
5. In a large skillet over high heat, heat 1 tablespoon (15 ml) of olive oil. Working in batches, fry the shredded beef in a single layer until very browned and crispy, 4 to 7 minutes per batch. Season with salt and pepper, and remove from the heat. Repeat with the rest of the beef, adding more oil as necessary.
6. Serve each plate of vaca frita topped with some of the sautéed onions and a wedge of fresh lime.

VARIATION 1 VACA FRITA DE POLLO: Make this recipe with chicken instead of beef, and cook it the same way (in a pot with a dried bay leaf, onion, and water), but for about 40 minutes instead of 20. Continue with the recipe as written from step 2.

VARIATION 2 VACA FRITA WITH FRIED ONIONS: If you don’t want to caramelize the onions, throw them into the bowl with the beef (in step 4), and then fry everything together.

PALEO PAIR: Vaca frita is traditionally served with white rice and some beans, so to complete the meal, serve it with a side of Cauliflower Fried Rice (here).

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This vaca frita - 'fried cow' - simmers flank steak until tender, shreds it, marinates it in garlic and lime, then fries it until the edges crackle. Soft caramelized onions and a lime wedge ride on top. It is the crispy Cuban beef dish that fully earns its name.

Pro Tips

• Simmer the flank steak about 20 minutes with the bay leaf and quartered onion. It should be tender enough to shred into very thin pieces.
• Shred the beef while it is still warm and marinate it 30 minutes with the garlic and lime juice. That soak is where the flavor comes from.
• Caramelize the sliced onions slowly in butter for about 20 minutes until very soft and dark brown. They are the sweet counterpoint to the crisp beef.
• Fry the shredded beef in single-layer batches over high heat, 4-7 minutes per batch, until very browned and crispy. Crowding the pan makes it steam.
• Vaca frita is traditionally served with rice and beans - the paleo plate pairs it with cauliflower fried rice instead.

Frequently Asked Questions

Is vaca frita paleo?

It is - flank steak, onion, garlic, lime, butter, olive oil, and a bay leaf. No grains, and no dairy beyond the butter.

Can I make vaca frita ahead of time?

Shred and marinate the beef up to a day ahead. Fry it just before serving so the edges stay properly crispy.

Can I make this recipe with chicken?

Yes - vaca frita de pollo simmers the chicken about 40 minutes instead of 20, then continues exactly the same way.

What does vaca frita mean?

It translates to 'fried cow' - beef simmered until tender, shredded, then fried until crispy. The name says exactly what you get.

Recipe Card

Stav Kogan

VACA FRITA

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 lb flank steak
• 1 dried bay leaf
• 2 onions, 1 quartered and the other sliced
• 2 tbsp grass-fed butter
• 2 garlic cloves, smashed
• ¼ cup freshly squeezed lime juice, plus 1 lime, quartered, for garnish
• 3 to 4 tablespoons extra-virgin olive oil, divided

Method

 

1. In a large pot, cover the flank steak (you may need to cut it in half or even quarters), bay leaf, and quartered onion with enough water to cover the meat by an inch.
2. Bring to a boil, and then simmer over low heat for 20 minutes.
3. While the beef is cooking, in a medium skillet over medium-low heat, heat the butter. Gently cook the sliced onion until it is very soft and dark brown, about 20 minutes.
4. When the beef finishes cooking, transfer it to a platter and allow it to cool before using your hands to shred it into very thin pieces.
5. Transfer the shredded beef to a large bowl, and add the garlic and lime juice.
6. Mix well, and then allow it to marinate for 30 minutes on the counter.
7. In a large skillet over high heat, heat 1 tablespoon of olive oil.
8. Working in batches, fry the shredded beef in a single layer until very browned and crispy, 4 to 7 minutes per batch.
9. Season with salt and pepper, and remove from the heat.
10. Repeat with the rest of the beef, adding more oil as necessary.
11. Serve each plate of vaca frita topped with some of the sautéed onions and a wedge of fresh lime.

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