Cuban Shredded Beef

Name: Cuban Shredded Beef
Yield: Serves 4 to 6
Ingredients: 2 pounds, boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes; , Kosher salt and pepper; 3 , garlic cloves, minced; 1 teaspoon, vegetable oil; 1/4 teaspoon, ground cumin; 2 tablespoons, orange juice; 1 1/2 teaspoons, grated lime zest plus 1 tablespoon juice, plus lime wedges for serving; 1 , onion, halved and sliced thin; 2 tablespoons, dry sherry

36 comments

Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

Main Courses

Beef

We were sold on vaca frita’s crispy crust and garlicky flavor—but not on its dry, stringy interior.

SERVES4 to 6

TIME2½ hours

has video

WHY THIS RECIPE WORKS

Vaca frita is a Cuban classic that features beef (usually flank steak) that’s been boiled, shredded, and fried so that the exterior develops a deep crust; it’s flavored with lime juice and garlic. Since developing a deep crust on the meat u...

This is a members' feature.