Vaca frita, or "fried cow," is a classic Cuban beef dish made from shredded fried beef, often served with rice and beans. The dish's signature crispy texture is a result of using tougher cuts like flank and skirt steaks, which become enjoyable through careful preparation. Executive Chef Carlos Nevarez emphasizes the importance of braising the beef until tender and then searing it correctly for optimal crispiness. Additionally, marinating the beef enhances its flavor and tenderness, making it a favorite for many Cuban food enthusiasts.
The secret lies in the beef's distinctly crispy mouthfeel, achieved by generations of chefs to make tougher cuts like flank and skirt steaks more enjoyable.
The key to serving a great vaca frita is achieving that perfect crispiness, involving a two-part process of braising and searing the beef.
Do not move the beef too much while searing, and make sure it is dry so it may sear properly; do not squeeze it down to drain juices.
Choosing the right cut is essential; flank or skirt steak allows for crispy texture, and marinating helps to tenderize and enhance flavor.
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