isaacsanders/recipe.txt

## recipe.txt
Cuban-style beef for sandwiches or vaca fritz (From Jim Holmes)

Inspired from some vaca frita recipe I had at a tourist-trap Cuban restaurant in Orlando. Pot roast is traditional, brisket is freakin' awesome.


3 - 5 lbs pot roast or brisket
salt, pepper
oil

1 large onion, cut in half
~1 c. tomato juice
~1 c beef or chicken stock
3 bay leaves
~ 2 tsp cumin


4 - 6 large cloves garlic, finely minced/pureed
1/4 c. lemon juice (fresh, only!)
1/4 c. lime juice (fresh, only!)
3 Tbs finely chopped parsley

Trim the beef of excess fat. Season with salt & pepper.  Heat a dutch oven or pressure cooker over medium high heat. Brown beef in oil.

Add onion, tomato juice, stock, bay leaves, cumin. If using a pressure cooker (I do), seal, bring to pressure, cook for 60 - 90 minutes until beef falls apart. If using dutch oven, lower to a simmer, cover, cook for 2-3 hours until falling apart.

Shred meat, add garlic, lemon & lime juice, parsley. Mix well. Let marinate for at least one hour. Three is better. Overnight may be insanely awesome.

At this point you can go the route of vaca frita: fry the meat in small batches in a skillet. Serve with rice & black beans.

You can also just make an awesometastic sandwich with the meat as is. Add BBQ sauce if you feel the need; however, I think kittens will die. This is a pure, clean, fantastic flavor without saucing it.
	Cuban-style beef for sandwiches or vaca fritz (From Jim Holmes)

	Inspired from some vaca frita recipe I had at a tourist-trap Cuban restaurant in Orlando. Pot roast is traditional, brisket is freakin' awesome.


	3 - 5 lbs pot roast or brisket
	salt, pepper
	oil

	1 large onion, cut in half
	~1 c. tomato juice
	~1 c beef or chicken stock
	3 bay leaves
	~ 2 tsp cumin


	4 - 6 large cloves garlic, finely minced/pureed
	1/4 c. lemon juice (fresh, only!)
	1/4 c. lime juice (fresh, only!)
	3 Tbs finely chopped parsley

	Trim the beef of excess fat. Season with salt & pepper. Heat a dutch oven or pressure cooker over medium high heat. Brown beef in oil.

	Add onion, tomato juice, stock, bay leaves, cumin. If using a pressure cooker (I do), seal, bring to pressure, cook for 60 - 90 minutes until beef falls apart. If using dutch oven, lower to a simmer, cover, cook for 2-3 hours until falling apart.

	Shred meat, add garlic, lemon & lime juice, parsley. Mix well. Let marinate for at least one hour. Three is better. Overnight may be insanely awesome.

	At this point you can go the route of vaca frita: fry the meat in small batches in a skillet. Serve with rice & black beans.

	You can also just make an awesometastic sandwich with the meat as is. Add BBQ sauce if you feel the need; however, I think kittens will die. This is a pure, clean, fantastic flavor without saucing it.