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Vaca frita with white rice

Vaca frita is a Cuban dish made of beef that's first simmered, then shredded and pan seared over high heat, served with white rice. This recipe serves 4, takes about 2.5 hours, and sits at a medium difficulty level, for €3.50 per person. The key to success is the final sear, letting the meat brown undisturbed so the edges turn crisp.

Tonight, a Cuban dish, beef first simmered then shredded, and pan seared over high heat until the edges turn crisp.

Vaca frita with white rice
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.50
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Vaca frita plays on two textures in the same bite, the tenderness of long simmered beef and the crispness of edges browned in a hot pan. Lime juice and garlic marinate the shredded meat before the high heat sear, and that brightness is what gives the dish its Cuban character. Plain white rice makes the perfect base to soak up the pan juices.

This is a dish that takes some time but barely any watching, perfect for a Sunday when you can start the beef simmering and move on to other things. Kids generally like the shredded, crispy side of it, milder in spice than other braised dishes. You can also cook the meat a day ahead and only do the searing right before serving.

The ingredients

4 people

Butcher

  • Beef chuck or blade roast 900 g

Fruits and vegetables

  • Onions 3
  • Garlic 5 cloves
  • Lime 3
  • Green bell pepper 1

Pantry

  • Cuminoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2
  • Riceoften in the pantry 320 g
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cook the beef in large chunks with one onion, the bell pepper, bay leaves, and salt in a big pot of water. 1 h 30

    Save the broth to cook the rice, it adds great flavor.

  2. Drain the meat, let it cool slightly, then shred it into thin strips.

    Shred along the grain, the strips will come out longer.

  3. Mix the meat with crushed garlic, the juice of 2 limes, cumin, and pepper, and let it marinate. 20 min

    Lime juice tenderizes the meat and gives it that Cuban flavor.

  4. Soften the other two sliced onions in oil, then add the meat and brown it over high heat. 15 min

    Don't cover the pan, steam will soften the crust.

  5. Cook the white rice and serve with the beef and a lime wedge. 12 min

    A squeeze of lime over the meat right before serving is all you need.

Our tips to get it right

  • Use a wide, very hot skillet for the final sear, the meat needs to sit in a single layer to brown instead of steaming.
  • Don't toss the beef cooking broth, it makes great flavoring for the rice if you use it instead of water.
  • If you're short on time, shred the beef while it's still warm, it comes apart much easier than once fully cooled.

The variations

  • Swap the chuck roast for brisket or flank steak, two cuts that shred just as well after a long simmer.
  • For a vegetarian version, use the same recipe with portobello mushrooms shredded with a fork after cooking, then marinated and seared the same way.
  • For kids in a hurry, serve the shredded beef as is without crisping it too much, and go lighter on lime in the marinade.

What to serve it with

  • White rice, already part of the recipe
  • Black or red beans
  • Fried plantains
  • Sliced avocado

Storage

The shredded beef keeps 2 to 3 days in the fridge in an airtight container, kept separate from the rice. It freezes well for up to 2 months before the final sear. Reheat the meat in a hot skillet to bring back the crispness, rather than in the microwave.

Questions about this dish

Can you use a different cut of beef instead of chuck?

Yes, brisket or flank steak both work well. The important thing is choosing a cut that holds up to long simmering and shreds easily.

Can vaca frita be made ahead?

Yes, you can simmer, shred, and marinate the beef a day in advance. The next day, all that's left is to sear it in the pan right before serving.

Does the shredded beef freeze well?

Yes, freeze the simmered and shredded beef before marinating and searing it. Thaw it in the fridge, then finish the recipe as usual.

How do you get those crispy edges?

Use a wide skillet, high heat, and most importantly, don't stir the meat too much. Let each section brown for a few minutes before flipping.

How long does it take to make a vaca frita with white rice?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a vaca frita with white rice?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vaca frita with white rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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