Recipe: Crispy Shredded Beef (Cuban)

CRISPY SHREDDED BEEF

3 pounds flank steak
2 bay leaves
1 carrot, cut into 3 pieces
1 medium tomato, cut in half
1/2 tablespoon cumin
1/2 tablespoon dried oregano
1/4 cup olive oil
1 large Spanish onion, sliced fine
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
Salt and fresh ground black pepper, to season
Fresh parsley, to garnish

In small stockpot, place meat, bay leaves, carrot, tomato, cumin and oregano and cover with water. Bring to boil and then simmer about 1 hour until meat becomes tender. Remove from heat, drain and shred meat.

Heat skillet until very hot and add 2 tablespoons olive oil. Add shredded meat, being sure to spread it evenly over pan. Flip meat and cook until both sides become crispy.

In separate pan, add remaining 2 tablespoons olive oil and cook onion until caramelized.

Mix in meat, cilantro and lime juice. Season with salt and pepper.

Serve, garnished with parsley.

Servings: 4
Source: In A Cuban Kitchen by Alex Garcia