Vaca Frita

Traditional Cuban dish made with simmered meat that is then fried until crispy and golden.


  • 2 lb beef flank (or veal flank)
  •  cup beef broth
  • 3 onions , julienned
  • 2 small green bell peppers , julienned
  • 1 lime , juiced
  • 6 cloves garlic , crushed
  • 4 tablespoons olive oil
  • 1 tablespoon parsley , finely chopped
  • 2 bay leaves
  • 1 teaspoon oregano
  • ½ teaspoon ground cumin
  • Salt
  • Black pepper , freshly ground
  • 1 lime , quartered


  • Place the meat in a large saucepan over medium to high heat, and cover with the broth.
  • Bring to a boil, then reduce the heat.
  • Add the oregano, cumin, bay leaf, a pinch of salt and a pressed garlic clove, and cook for about 45 minutes to 1 hour.
  • When the meat is cooked, turn off the heat, remove it from the saucepan, drain it and let it cool to room temperature.
  • Once it has cooled a little, with a fork or by hand, shred the meat, getting rid of any skin and / or ligaments.
  • In a large skillet, heat the olive oil over medium heat, add the remaining garlic, peppers and onions. Sauté for 2 minutes and add all the meat.
  • Sauté everything until the meat becomes golden and crisp, then add the lime juice and pepper.
  • Taste and adjust the seasoning with more salt if necessary. Mix and cook for a minute.
  • Finally add the parsley.
  • Remove from the heat and serve hot, preferably with white rice, black beans, ripe fried plantain and lime.