Vaca Frita Our Way

     So, we are under pressure now.  The beef supply from our lovely locavore source is dwindling down, and we do the only rational thing:  Order more!  Except now we have desire and understanding motivating us, and decide that we should do it the the 'American' way.  Why have some if you can have more?
     Actually, it was a very democratic process, involving consensus, multiple solicitations of opinions (some of which I waited for, some I merrily assumed the answer to, ahem), information gathering and enfolding of more folks into the flock.  Very Seattle Process and we almost sang kumbaya at the end.  There is a whole beef coming this time, in a couple months, and the clock has begun to tick.
     You see, I still do have some beef in my freezer.  So it is time for it to go.  That's where Cook's Illustrated came to the rescue, with their most recent issue, and a recipe for Cuban Shredded Beef.  Think pulled pork, but with beef.  The flavorings are more Cuban (duh) and less south of the Mason-Dixon Line.  But conceptually that is where we are going here.
     Not willing to make a mess of this for myself, I do the other only rational thing:  bamboozle others to join me on this quest.  To wit:  my friends Jo and Mark offered themselves up, and a meal was in the making.  They even graciously offered up their kitchen!  Or, at least they were too polite to object.
     We started with a chuck roast, and braised it nearly 2 hours, thereafter, it was pounded flat, sautéed with onions, garlic and other seasonings.  Then we did a bastardization of a taco bar goes to Cuba:  black beans, avocado, queso fresco from the farmer's market, lovely tomatoes, salsa, peppers and cilantro.  All of it was excellent.
     Our only complaint?  Even though I find CI to be exceptionally well tested and properly seasoned, the beef was too salty.  Oh, and not enough cumin for my taste.  It worked out well with the other ingredients, as they balanced things out well enough.  But I will provide our adapted version below, to avoid future complications.

 Plate of accoutrements

Pounded Beef

 Bear with me here folks, I know it doesn't look like much but it translates well with the other food

Vaca Frita, a la Mark and Birgit

adapted from Cook's Illustrated Cuban Shredded Beef

serves 4-6

2lbs beef chuck, fat trimmed and cut into 1 1/2" cubes

1/2 tsp salt

3 garlic cloves, minced

1 tsp vegetable oil

1/2 tsp ground cumin

2T orange juice (maybe more)

1 1/2 tsp grated lime zest, plust 1 T juice, plus lime wedges for serving

1 onion, halved and thinly sliced

2T dry sherry

1.  Bring beef, 2c. water and salt to a boil in a dutch oven or other sturdy pot, reduce to low, cover and gently simmer 1hr 45min, checking occasionally to make sure the bottom third of the beef is submerged. 

2.  Combine garlic, oil and cumin a bowl, set aside.  Combine orange and lime zest and juice in another bowl, set aside.  

3.  When beef is tender, remove lid, increase heat and simmer until the water is evaporated, 3-8 min.  Remove beef to a rimmed baking sheet, (reserve fat from skillet) pound flat into 1/8" pieces, with skillet or meat pounder.  

4.  Heat oil in pan, add onion and sauté until golden, add sherry, 1/4c. water to deglaze and cook until it evaporates.  Transfer to a bowl, set aside.  Add reserved fat, beef and cook until golden brown and crusty (we had trouble with this, but it was still good).  Push beef to the sides, add garlic to the center and cook, then add juice mixture and onion and toss to combine.  

5.  Serve with a Cuban taco bar of black beans, tortillas, queso fresco, avocados, tomatoes, peppers and cilantro.  Enjoy!