This mind-blowing Vaca Frita AKA Cuban Shredded Beef was made with an inexpensive cut of beef and stock items from my kitchen!
Vaca Frita AKA Cuban Shredded Beef
My sister was in town for a visit from Denver. As per usual, we did a lot of yakking about food and she brought up a Cuban dish she had made recently. I only had to pick up a chuck roast as all the rest of the ingredients for this vaca frita, AKA, Cuban shredded beef, were staples in my kitchen.
Shredded Cuban Beef Recipe
Onions, lime, orange juice, garlic and cumin flavored the beef…which was slowly cooked, shredded by pounding with a meat mallet, then fried till crispy. Served over rice with a side of sauteed plantains and a green salad made for a Cuban feast. Between the intoxicating aromas of the garlic, orange juice and lime concoction sitting on the counter and the browning beef, my stomach did flip flops waiting for this dish to become a fait accompli.
More Budget Friendly Beef Recipes:
To make a budget friendly meal, make sure to stock up on sale meats when you’re at the market. The chuck roast was $6.99 per pound at Whole Foods, but I know it could be found for less by a well seasoned bargain hunter. The rest of the ingredients for this shredded beef were already in my fridge and pantry. Having a supply of basics on your shelves helps to make dinner prep a breeze.
- Hamburger Casserole from Spend with Pennies
- Homemade Beef Tacos
- Easy Black Bean Chili
- Instant Pot French Dip Sandwiches
- Beef Burgundy Pasta
- More Beef Recipes
Vaca Frita or Cuban Shredded Beef
Scrumptious Cuban Shredded Beef adapted from America’s Test Kitchen
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 mins
- Yield: 4-6 servings 1x
- Category: Entree, Beef
- Method: Simmering
- Cuisine: Cuban
- 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
- 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.