Cuban Crispy Shredded Beef (Vaca Frita) — Garlic and Citrus

• 800 gbeef flank steak (Trim visible surface fat and cut across the grain into 3 equal sections.)
• 2 lwater (For simmering in a snug, covered saucepan.)
• 1 leafbay leaf
• 120 mlnaranja agria juice (Fresh, strained sour orange juice; avoid sweetened bottled marinades.)
• 6 clovegarlic (Peeled and finely crushed.)
• 6 gfine sea salt
• 0.5 tspground cumin
• 0.5 tspground black pepper
• 2yellow onions (Approximately 300 g total after peeling; slice into 5 mm half-moons.)
• 3 tbspolive oil (Regular olive oil suitable for high-heat cooking; divided.)

Instructions

1. 1

   Place the beef sections, 2 l water, and bay leaf in a snug saucepan so the meat is submerged. Bring to a boil, skim the foam, then cover and reduce the heat to a gentle simmer.

2. 2

   Simmer for 75–90 minutes, turning the beef after 40 minutes, until a fork enters easily and the fibers separate when pulled. Keep the pan covered between checks to limit evaporation; the meat should become shreddable without falling apart into mush.

3. 3

   Transfer the beef to a tray and let it cool for 10 minutes, reserving the cooking broth for another use and discarding the bay leaf. Lightly flatten the beef with a meat mallet, then pull it into coarse strands approximately 5–8 cm long.

4. 4

   Whisk the naranja agria juice, crushed garlic, salt, cumin, and pepper together to make the citrus mojo. Toss with the warm shredded beef and leave for 20 minutes while you slice the onions and prepare the skillet.

5. 5

   Drain the beef in a sieve over a bowl for 5 minutes, reserving every drop of marinade, and blot the surface of the strands with paper towels. Heat a 30 cm heavy skillet over medium-high heat, add 1 tbsp olive oil and the onions, and cook for 6–8 minutes until softened with browned edges; transfer the onions to a plate.

6. 6

   Heat 1 tbsp olive oil in the same skillet over high heat until shimmering, then spread half the drained beef in a thin layer. Press it down and leave undisturbed for 3–4 minutes, turn in sections, and cook for another 2 minutes; transfer to a plate and repeat with the remaining 1 tbsp oil and beef.

7. 7

   Reduce the heat to medium, pour the reserved marinade into the empty skillet, and boil for 1–2 minutes until reduced to approximately 1 tbsp. Return the beef and onions, toss for 30–60 seconds until the liquid has evaporated, and serve immediately with the crisp edges intact.