Ingredients: |
Ingredients: To Prepare:
4 lbs chuck roast in 1½” cubes
Salt
6 cloves of minced garlic
1 tbsp and possibly 1½ tbsp olive oil
⅛-¼ tsp (to taste) cumin
2 oranges
1 lime
3 large onions diced
¼ cup sherry(or marsala if Sherry is unavailable)
To Serve:
Lime
Pickled onions
Orange?
Black beans and rice?
Sour cream?
Cuban Bread?(it is great toasted with garlic, herbs, and butter)
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Directions: |
Directions:Bring beef, 2 cups water, and 1¼ teaspoons salt to boil in a large Dutch oven. Decrease the heat to low, cover, and simmer until beef is tender about 4 hours. (until tender; sizes will vary the time)
Mix garlic, olive oil, and cumin in a bowl. Mix orange juice (from the 2 oranges) and lime zest and juice in a different bowl.
Remove lid, increase heat, cook until water evaporates and beef starts to fry. Remove beef to a rimmed baking sheet. Pour off and save the fat from the skillet. Wipe skillet dry with paper towels.
Place sheet of aluminium foil over beef. Using a meat pounder, flatten beef into 1/8-inch-thick pieces, removing any large pieces of fat or gristle.
Heat 1½ tbsp reserved fat (or oil) over high heat. Add 3 large onions and ¼ teaspoon salt. Cook until onion is translucent or brown. Add sherry (or Marsala if you're in a pinch) and ¼ cup water*. Cook until liquid evaporates. Return skillet to high heat, then add beef and cook until they're in a crispy crust, 5 minutes per side.
Reduce heat to low. Add garlic mixture, cook until golden brown. Add orange juice mixture and mix well. Season with pepper to taste. Cook till warm enough to serve.
Serve with Lime or even an Orange wedge for a citrus touch! Great with spicy pickled onions. Best when served over prepared black beans**, jasmine rice, and sour cream. |
Personal
Notes: |
Personal
Notes: *if you aren't using a ton of onions(maybe only like 1 small instead of 3 large) no water is necessary
**The best way to eat this is with black beans and rice. The recipe for good black beans either are or will be in the cookbook
When we made this for the first time we only did half of a huge onion but ideally, it should be a 50/50 ratio between beef and onions.
This makes a lot of food, even if you make half of the recipe. Don't fret, leftovers of this dish are amazing.
According to Grandma Sharon: Never buy Mojo sauce or marinade whether it be in a can or any way of being premade, make your own, it's worth it.
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This recipe for Vaca Frita is from