by Kayb
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A&M's Testing Notes:
Expand CollapseKayb's Notes:
Expand2 pounds flank steak Ask a question about this ingredient
2 onions Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
6 cloves garlic Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
3 tablespoons chopped fresh oregano Ask a question about this ingredient
juice of three limes Ask a question about this ingredient
2 tablespoons neutral flavored oil Ask a question about this ingredient
Put about two quarts of water on to boil in a large Dutch oven. Add the bay leaf, one onion, quartered, the salt, and three of the cloves of garlic, smashed flat with the blade of a knife.
Ask a question about this stepWhen the water boils, cringe, grit your teeth, and drop the raw flank steak in. It feels wrong. It really isn't. Boil until it's completely done, about 30 minutes.
Ask a question about this stepFish the grey chunk of flank steak out onto a cutting board. Strain the veggies out of the stock, and put it aside for future use.
Ask a question about this stepWhen the flank steak is cool enough to handle, shred it, discarding the gristly bits and any fat.
Ask a question about this stepIn a bowl large enough to accommodate the shredded beef, mix the lime juice, cumin, and the remaining garlic, finely minced. Add the beef and the fresh oregano, which you have minced. Give it a few good tosses to make sure the lime juice coats the beef shreds well, and go away and leave it to marinate for an hour or so on the counter.
Ask a question about this stepPeel and halve the other onion, then thinly slice it. Heat a cast iron skillet or grill pan over high heat, add the oil, and the onion slices. Stir and toss until they're starting to get translucent and a little brown in spots.
Ask a question about this stepAdd the beef. Stir and toss until the beef starts to get browned and crispy in spots. How browned and how crispy are up to your personal taste. Depending on how much beef you have and how large your skillet is, you may want to do this in two batches; it browns easier and more quickly if it's not crowded.
Ask a question about this stepServe immediately, with extra lime on the side.
Ask a question about this stepCongrats on being runner up. This is a great recipe and I look forward to trying it!
Congrats on being runner up Kayb! This is such a great recipe and interesting technique, I'm so happy you shared it!
Many congrats, kayb! Love all of the unusual techniques in this recipe. I have saved it and can't wait to try it!
KayB, I made this yesterday and it was really delicious. The "ropy" texture from boiling and then frying was really amazing. I've eaten tacos and other street food stuffed with similar fillings and always wondered how they got it to taste quite like that. Thanks for clearing up the mystery! I followed your suggestion and served it with a bean, corn and avocado salad and brown rice cooked in the broth from boiling the steak, with some coconut thrown in. Those were perfect sides - my guests gobbled it up. Thank you so much!
So glad you enjoyed! You can also boil and shred the meat, and then fry it later, which is another plus; I often boil some on the weekend, and then it's a real quickie to marinate (I warm it back up in some boiling water and drain first) and fry -- put it in to marinate when you get home from work, and by the time you change your clothes, fix a drink, and throw together some sides, it's ready to fry!
Yum!!!! I hope you win, Mom!
Love it! You best win!
Wow. I've never in my life boiled red meat with the exception of ribs--once--to shorten the grill time. This seems so interesting. Can't wait to try it. How did you discover it?
When I saw the street vendor in South Beach do it, it was apparent to me that the meat had been boiled; it was a gray, stringy mass (and quite unappetizing!). But seeing the "magic" when it was browned on a hot-hot-hot pan with the onions and stuffed into a Cuban roll and sprinkled with a little lime juice made me a believer. So I commenced hunting down recipes and the rest was just tinkering with seasonings until I got it the way I wanted it.
Congrats kayb. This looks like the perfect summer recipe. I will try this in a few days.
Congratulations KayB, I love the flavours in this recipe.....
Thank you! Hard to go wrong with lime, garlic, onion, bay leaf and oregano!
Congrats!! was on the road all last week and missed this...so interesting but makes sense? Can't wait to try it--love ropa veija!
Congratulations Kayb! This sounds absolutely WONDERFUL! I don't know how I missed it before, but I'm definitely saving it to try it.
Thanks! It's a thrill to be a finalist after a long dry spell -- thank you all so much for the great compliments! I love this stuff....may have to make some this weekend!
Congrats, KayB! I had a feeling about this recipe. Awesome!
Great technique and recipe. Congrats!
Many congrats, Kayb!!
Congratulations Kayb, your recipe is so wonderful I am so happy you are a finalist
Congrats, kayb!
"ropa vieja" is actually translated into old clothes, not rope.
Thank you! And please forgive our rusty Spanish -- it should be fixed now.
I love your second step! It does seem painfully wrong to boil it. Love your combo of seasonings.
Fany is the author of My Sweet Mexico and Paletas.
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Oil (we used canola), lime, fresh oregano, garlic, ground cumin, bay leaf, onion, and the flank himself!
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Flavored water.
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This is where, as Kayb says, you "cringe, grit your teeth, and drop the raw flank steak in. It feels wrong. It really isn't."
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30 minutes later, Kayb tells us "fish the grey chunk of flank steak out." It'll get more attractive, we promise.
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Building the marinade: healthy doses of garlic and cumin.
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Plenty of lime juice.
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And fresh oregano -- though dried would be fine in a pinch (just decrease the amount by a third).
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This part is fun: tear the hunk of steak to bits.
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Old clothes, indeed -- time for a soak!
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Then really maul it to work in all the good stuff.
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And let the whole pile sit for an hour. The meat drinks up the flavorful marinade.
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Last stage: caramelize some onion threads.
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Then stir in the vaca and crisp it up.
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Handsome (finally).
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Surround with beans and rice, and fried plantains or tostones. And a daiquiri.
Made Vaca Frita last night. Everyone loved it, including the children. I, especially, love the idea that you can boil and shred the meet ahead of time. Will be making this again--and again.